Pickles & Fermented Condiments
Pickled Aubergine
වම්බටු මෝජු
Sri Lanka
Aubergine strips deep-fried until leathery, then cooked with mustard, vinegar, sugar and green chilli into a sweet-sour pickle.
Original eatfuls sticker artwork
What it is
A closer look at Pickled Aubergine.
Aubergine strips deep-fried until leathery, then cooked with mustard, vinegar, sugar and green chilli into a sweet-sour pickle.
What to look for
Know it when you find it.
The aubergine must be fried until nearly dry or it goes to mush in the vinegar. Sweet, sour and hot at once, and it keeps for days.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Pickled Aubergine.
Sri Lanka
Country-wide tradition
Names around the table
One food, more than one name.
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