Eggplant Yogurt Relish
Served cold as an accompaniment to rice and curries.
Serves: 6 person(s) Change
Preparation Time: 15 mins
Cooking Time: 15 mins
Yield: 6 x approx. 1/2 cup servings
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.
Nutritional Info (per serving)
| CALORIES | 100 cals |
| Kilojoules | 418 kJ |
| Fat | 2.8 g |
| Saturated Fat | 0.3 g |
| Cholesterol | 0 mg |
| Sodium | 431 mg |
| Carbohydrates | 17.5 g |
| Fiber | 6.1 g |
| Total Sugars | 8.3 g |
| Protein | 3.6 g |
| Calcium | 72.0 mg |
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