sri-lankan

Wambatu Moju Sweet and Sour Eggplant Pickle with Rice

Name: Wambatu Moju Sweet and Sour Eggplant Pickle with Rice
Yield: 1 serving
Cuisine: sri-lankan
Ingredients: 319 g Eggplant, baton cut; 74 g Basmati rice, dry; 98 g Onion, sliced; 10 g Garlic, minced; 7 g Ginger, grated; 12 g Green chili, sliced; 18 g Coconut oil; 31 g Coconut vinegar; 15 g Brown sugar; 12 g Soy sauce; 2 g Mustard seeds; 4 g Salt

This simmered dish pairs Eggplant, baton cut with Basmati rice, dry, Onion, sliced and Garlic, minced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Medium

Balanced Vegetarian Vegan

Set your calorie target 650 kcal

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Estimated macros per portion

11 g Protein

109 g Carbohydrates

19 g Fat

13 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

319g Eggplant, baton cut 80 kcal
74g Basmati rice, dry 270 kcal
98g Onion, sliced 39 kcal
10g Garlic, minced 15 kcal
7g Ginger, grated 6 kcal
12g Green chili, sliced 5 kcal
18g Coconut oil 159 kcal
31g Coconut vinegar 6 kcal
15g Brown sugar 58 kcal
12g Soy sauce 8 kcal
2g Mustard seeds 1 kcal
4g Salt 0 kcal

Cooking instructions

Basmati riceSalt
Cook rice with 300 ml water and a pinch of salt; keep warm.
EggplantCoconut oil
Cut eggplant into thick batons. Heat oil in a pan and fry eggplant 6-8 minutes, turning, until browned and tender. Drain excess oil if needed.
OnionGarlicGingerGreen chili
In the same pan, saute onion 2 minutes. Add garlic, ginger, and chili; cook 1 minute.
Coconut vinegarBrown sugarSoy sauceMustard seedsSalt
Add vinegar, sugar, soy sauce, mustard seeds, and 1/2 tsp salt; simmer 2 minutes.
EggplantBasmati rice
Return eggplant to the pan and toss to coat. Simmer 2-3 minutes until glossy. Serve with rice.