| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Main dish | 1 | Servings | |
INGREDIENTS
| 450 | g | Eggplant |
| 100 | g | Green pepper |
| 150 | g | Shallots |
| 2 | Cloves garlic | |
| 3 | sl | Ginger |
| 250 | ml | Oil |
| 50 | ml | Vinegar |
| 1 | ts | Salt |
| 1/2 | ts | Turmeric |
| 1 | ts | Ground mustard |
| 1 | ts | Sugar |
INSTRUCTIONS
Slice the eggplant and green pepper lengthways clean the shallots, crush the garlic and shred the ginger. Heat the oil and fry eggplant slices until browned. Remove, drain and set on one side. In the same oil lightly fry the green pepper and shallots and when soft drain and set on one side. Pour off most of the oil and add garlic, ginger, vinegar, salt, turmeric and mustard to the pan and cook for 2 - 3 minutes. Add the eggplant slices, green pepper and shallots and cook for a further 5 minutes. Just prior to serving stir in the sugar. From "A taste of Sri Lanka" by Indra Jayasekera, ISBN #962 224 010 0 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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