Crispy Eggplant Rolls Stuffed with Coconut Curry – A Heavenly Vegetarian Sri Lankan Snack

Allergens

None

Ingredients

• 1. 3 large eggplants 2. 2 cups coconut milk 3. 1 medium onion, finely chopped 4. 2 cloves garlic, minced 5. 1
• inch piece ginger, grated 6. 2 teaspoons mustard seeds 7. 1 teaspoon cumin seeds 8. 1 teaspoon ground turmeric 9. 1/2 teaspoon ground cinnamon 10. 1/4 teaspoon ground cloves 11. Salt, to taste 12. 1 cup breadcrumbs 13. 1/2 cup all
• purpose flour 14. 1 cup vegetable oil for frying 15. Fresh cilantro leaves, for garnish

Instructions

1. Prepare the eggplants by slicing them into 1/4 inch thick rounds and setting them aside.
2. In a large skillet, heat 2 tablespoons of vegetable oil over medium heat. Add onion, garlic, and ginger, and cook until softened and fragrant.
3. Stir in mustard seeds, cumin seeds, turmeric, cinnamon, cloves, and salt. Cook for another minute or two to release the flavors.
4. Add coconut milk to the skillet, stirring well to combine all ingredients. Bring to a simmer, then lower the heat and let it cook for about 10 minutes, until the sauce thickens slightly. Remove from heat and allow to cool.
5. To assemble the rolls, take one eggplant round, spread a spoonful of the coconut curry mixture onto it, and roll it up tightly. Repeat with the remaining eggplant slices and filling.
6. Prepare a dipping station with breadcrumbs and all purpose flour mixed with water in separate bowls. Coat each eggplant roll in the flour mixture, then dip into the breadcrumbs to fully coat them.
7. In a deep frying pan, heat the remaining vegetable oil over medium heat. Carefully add the coated rolls to the oil and fry until golden brown and crispy on all sides. Remove with a slotted spoon and drain on paper towels.
8. Serve warm, garnished with fresh cilantro leaves.

Chef’s Insight

The key to these rolls is achieving a balance between the tender eggplant and the crispy outer layer. Be sure not to overcook them, as this can make them too dry or mushy.

Notes

For best results, use freshly grated coconut milk rather than canned or powdered versions. This will give the sauce a richer and more authentic taste.