Sauces, Dressings, Condiments, Creams: Sauces, Gravy and Condiments: Eggplant Yogurt Relish

Served cold as an accompaniment to rice and curries.

Author: CalorieKing
Date: September 02, 2010

Serves: 6 person(s)
Yield: 6 x approx. 1/2 cup servings

Preparation Time: 15 mins
Cooking Time: 15 mins

Ingredients:

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

Directions:

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.

Related Recipes:

Curried Fish
Lamb Curry The Easy Way