When travel isn’t possible, you can still experience the best a country has to offer through its cuisine. Skyscanner has collaborated with chefs, restaurants, brands and passionate home cooks from around the world to bring you a series of recipes you can make from your very own kitchen.
I am a chef and owner of two restaurants, working crazy hours through the year. My sanctum is travel, and my last holiday for a short breather was to Sri Lanka where I had eggplant moju, a tangy and spicy classic Sri Lankan dish, for the first time.
Travel, people and experiences inspire my cooking. The eggplant moju is a memory of my last holiday before the lockdown. It’s my reminder that sanity and peace mean different things for different people.
- ½ lb (approx. 230g) eggplants, cut into small strips
- 1 large red onion, sliced thickly
- 10 green hot peppers, split lengthwise
- 3 cloves garlic, crushed
- 1 (1-inch) piece ginger, chopped
- 2 tablespoons fish sauce
- 10 curry leaves
- 2 tablespoons fresh cilantro, chopped
- 1½ tablespoons mustard seeds
- 1 tablespoon turmeric powder
- 3 tablespoons white vinegar
- 3 teaspoons sugar
- Vegetable oil (for frying)
- In a large skillet, heat a large amount of oil over medium heat.
- When the oil is ready, fry the eggplant strips until lightly brown on both sides.
- Using a skimmer, remove eggplants from the oil, and place on paper towels.
- In the same oil, fry the onions and green hot peppers for 10 minutes over medium heat.
- With the skimmer, remove the onions and green hot peppers from the oil, and place on paper towels.
- Using a blender or mortar and pestle, crush the ginger and garlic to make a paste.
- Add the mustard seeds to this paste, and pound until the mustard seeds are crushed.
- Add the coriander, sugar, turmeric, salt and vinegar, and stir the mixture until the sugar is dissolved.
- Heat two tablespoons of oil in a large skillet over medium heat, and add the fried vegetables, fish sauce and the paste.
- Mix well, and sauté for 2 minutes, stirring gently.