Eggplant Yogurt Relish

Eggplant Yogurt Relish

Served cold as an accompaniment to rice and curries.


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Serves: 6 person(s) Change

Preparation Time: 15 mins
Cooking Time: 15 mins

Yield: 6 x approx. 1/2 cup servings

Diabetes-Friendly Recipe Low-Carb Recipe High-Fiber Recipe High-Calcium Recipe Quick And Easy Recipe

Ingredients Convert to Imperial

  • 2 large eggplants
  • 1/2 tsp turmeric
  • 1/2 tsp chili powder
  • 1/2 tsp salt
  • 1 Tbsp vegetable oil
  • 2 onions, finely sliced
  • 2 green (hot) chilies, seeded and sliced
  • 6 cloves garlic, crushed with 1 tsp salt
  • 2 tsp finely grated fresh ginger
  • 1 tsp dijon mustard
  • 1/4 cup white vinegar
  • 1 tsp sugar
  • 1/2 cup nonfat plain yogurt


Cut the eggplants into cubes and sprinkle with 1/2 teaspoon each of turmeric, chili powder and salt.

Heat a tablespoon of oil in a pan. Shallow fry the cubes in batches until golden brown. Drain on paper towels, then arrange on a serving dish.

Sauté sliced onions, chilies, garlic, and ginger. Mix with eggplant.

In a bowl, mix mustard, vinegar, sugar, and yogurt into a creamy sauce. Just before serving, pour sauce evenly over the eggplant, onions and chilies. Gently mix with a fork.