Eggplant Yoghurt Relish 

Serve cold as an accompaniment to rice and curries.

Ingredients:

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 Jalna Skim Milk Natural Yoghourt

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, and gently mix with a fork.

Variations:

Recommended with Lamb Curry The Easy Way.

Nutritional Information is for Eggplant Yoghourt Relish only.

Author:

Jalna Dairy Foods

Related Recipes:

Lamb Curry The Easy Way

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