There is a dish that is indispensable for any festival in Sri Lanka. It is a dish that defines our taste. If I were to say that the value of a Sinhala meal is determined by Brinjal Moju (Wambatu Moju), I would be right. Just adding a little moju to a bowl of rice doesn’t matter how tasty it is. This is not just fried eggplant, it is a mouth-watering dish seasoned with ginger, garlic and mustard vinegar! Today, let’s see how to make this deliciously preserved.
🥣 Things needed to make Brinjal Moju (Wambatu Moju)
- Red onion (250g)
- Raw chilli (150g)
- Dried sprats (150g)
- 1-2 large eggplants
- 1 teaspoon chilli powder
- 1 teaspoon garlic and ginger paste
- 2 cloves
- 1-2 teaspoons sugar
- Salt to taste
- 2 teaspoons vinegar
- 1 teaspoon turmeric powder
- 1 teaspoon mustard seeds
- Oil for frying
Red onions (250g) are best for this. The appearance of moju is best when you put the seeds on top. Also, take the green chilies (150g) on top of the pods. Remove the heads of the Dried sprats (150g) and clean them. Keep all of this in a bowl to drain the water, because if there is water while frying, the oil may splash out.
💗 Selecting and cleaning eggplant
The best eggplants for moju are those with few seeds and smooth skin. First, take a kilo of eggplant, wash it well, and cut it into strips lengthwise. Add ¾ teaspoon of turmeric powder and a little salt to it and leave it for 10 minutes. Do you know why? This removes the water content from the eggplant. Then, when you squeeze it well and remove the water, it absorbs much less oil when frying.
🔥 Frying Sequence
Once the oil is hot, first fry the rambutan and curry leaves and set aside. Then fry the eggplants until golden brown. While frying the eggplants, you need to turn them frequently with a spoon. The most important thing here is to put the fried eggplants in a piece of cotton cloth and squeeze out the excess oil. Only then can the moju be kept for weeks without becoming stale.
🌶 Frying onions, green chilies and Dried sprats
Fry the red onions in deep oil for about 30 seconds. If you fry them too much, they will lose their flavor. Fry the green chilies for about a minute. Finally, add the Dried sprats and fry until crispy and golden brown. Don’t forget to place everything on a tissue to drain the oil.
✨ The Magic Paste
The real “kick” to moju comes from these ground mustard seeds. Grind mustard seeds (1 ½ teaspoons), ginger (1 inch) and 3 cloves of garlic with a little vinegar. It’s best to grind them in a stone, or use a blender. The pungent nature of the mustard seeds combines with the vinegar to give the moju its true flavor.
🍯 Making the vinegar paste
Place an earthenware pot on the stove and add vinegar (½ – 1 cup). Add 2-3 tablespoons of sugar, chili powder, salt and the ground mustard/ginger/garlic paste to it. Now heat it on low flame. The vinegar mixture will start to bubble when the sugar dissolves and the aroma comes out.
🍆 Putting it all together
Now add the fried eggplant, onion, green chili, turmeric, curry leaves and Dried sprats to this heated vinegar mixture. Stir well. Cook for about a minute and remove from the heat when the sauce is all coated. Remember that moju is not something that is cooked on the stove, it is something that is seasoned.
✨ Little tips to enhance the taste
- If you can, add some chopped dates to this.
- It will give it a more royal look and taste.
- Also, vegetarians can make this without the Dried sprats.
- Check at the end to see if the three flavors of salt, sour, and sweet are equal.
✔️ Storage and Serving
Once the moju is completely cooled, place it in a sterilized (well-washed and dried) glass bottle. It takes about two days for the eggplant to fully absorb the vinegar and mustard and develop its true flavor. It can be stored for about a week without refrigeration.
- Allow the moju to cool completely before transferring to a clean, dry glass jar.
- Let it rest for about two days for the flavors to fully develop.
- It can be stored for about one week without refrigeration if kept properly.
🍆Let’s see what are the health benefits of Brinjal Moju (Wambatu Moju)
🥗 Nutritional Value of Sri Lankan Brinjal Moju (Wambatu Moju)
(per serving – approx. 100g)
| Nutrient | Amount (Approx.) |
|---|---|
| Calories | 180–220 kcal |
| Carbohydrates | 18–22 g |
| Protein | 3–5 g |
| Fat | 10–14 g |
| Fiber | 4–6 g |
| Vitamin C | 10–15 mg |
| Vitamin B6 | 0.2–0.3 mg |
| Potassium | 200–250 mg |
| Iron | 1.5–2 mg |
| Calcium | 30–50 mg |
(Values vary depending on amount of oil, sugar, and dried sprats used)
✅ 1. An antioxidant
- Eggplant contains antioxidants like nasunin, which help protect brain cells and reduce oxidative stress.
✅ 2. Helps in digestion
- Eggplant and onion provide dietary fiber, while vinegar helps stimulate digestive enzymes. This combination helps prevent constipation and improve gut health.
✅ 3. Good for heart health
- Mustard seeds contain healthy fats.
- Eggplant helps in reducing bad cholesterol (LDL).
- Garlic supports healthy blood circulation.
- Taking all these things together promotes heart health.
⚠️ Things to consider when consuming
Although nutritious, you should be careful when consuming eggplant moju. Some of the ingredients in it are harmful to the body if consumed in excess.
- It contains fried ingredients (high fat).
- Vinegar and chili can irritate the stomach if consumed in excess.
- Sugar adds extra calories.
- May cause inflammation and problems related to the stomach.
- High blood pressure.
- Be careful if you have diabetes.
Therefore, it is a good idea to find out how suitable not only this food but any food before consuming it. Also, consuming any food in moderation is a good habit that helps maintain good health.
📌 Conclusion
This is a Sri Lankan favorite and very popular recipe for Brinjal Moju (Wambatu Moju). Brinjal Moju is a staple at any special event and is served with rice and other curries. A loving request If you found this recipe useful, please like our (deliciouslypinned) post and share this post. Don’t forget to send us a picture of the Moju you made. What other recipes do you want? Leave a comment!
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