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


    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.

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Nutritional Information
(Per Serving)

Calories:100 cals
Kilojoules:418 kJ
Fat:2.8 g
Carbohydrates:17.5 g
Protein:3.6 g
Cholesterol:0.3 mg
Sodium:431 mg
Saturated Fat:0.3 g
Fiber:6.1 g
Calcium:72.0 mg
Total Sugars:8.3 g

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