Ingredients:

• Gedera & Co. Eggplant Moju kit
• 2 large Eggplants
• 1 cup of Vinegar
• 5 green chillies | 3 Bull horn Chilli
• 2 large onions
• 2 tbs coconut oil (or any other oil)
• 2 Garlic cloves
• 2 cm ginger

Method:

1. Cut Eggplant in to 3 cm by 1 cm pieces. (Refer the video for details)
2. Empty the turmeric pouch , and pour 2 tbs of olive oil and mix well until well coated.
3. Heat oil and deep fry the eggplant until golden. (alternatively can cook in the air fryer or bake in the oven). Traditionally the eggplan is deep fried.

Sauce

1. Grind ginger and garlic together in a motor and pestle/ food processor or chop them in to small ¼ cm pieces.
2. In a heavy based pan add 2 tsp oil and cook the garlic and ginger for 1 minute
3. Empty the spice blend mix and cook another minute. Add vinegar and bring the the sauce to a very slow simmer. (don’t boil)
4. Add the onions and any type of chilli that you choose. (Remove the seeds if you don’t want it to be spicy) cook for 2 minutes.
5. Mix in the fried eggplant and stur well. Cook for another 5-8 minutes or until the eggplant absorbs the sauce.
6. Take take off the heat let it cool, then serve.

This is best made 24 hours ahead of time. Will stay in the refrigerator for 2 weeks and in the freezer 3 months.