Eggplant Yogurt Relish

Eggplant Yogurt Relish

Serve cold as an accompaniment to rice and curries.

Rating:

2 stars 2 stars (4 ratings made) Rate
Serves: 6 person(s) Change

Preparation Time: 15 mins
Cooking Time: 20 mins

Ingredients Convert to Metric

  • 2 large eggplants
  • 1/2 tsp turmeric
  • 1/2 tsp chilli powder
  • 1 Tbsp polyunsaturated oil
  • 2 onions, finely sliced
  • 2 green (hot) chillies, seeded and sliced
  • 6 garlic cloves, crushed with 1 tsp salt
  • 2 tsp fresh ginger, finely grated
  • 1 tsp dijon mustard
  • 1/4 cup white vinegar
  • 1 tsp sugar
  • 1/2 cup fat free yogurt

Directions:

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

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, chillies, garlic and ginger. Mix with eggplant.

Mix the other ingredients into a creamy sauce and just before serving, pour it evenly over the eggplants, onions and chillies; gently mix with a fork.

Variations:

Recommended with Lamb Curry The Easy Way.

Serving suggestions and garnishes not included in recipe analysis.