Serve cold as an accompaniment to rice and curries,

4 small or 2 large eggplants
1/2 teaspoon salt
1/2 teaspoon turmeric
1/2 teaspoon chilli powder
1 tablespoon oil
2 onions, finely sliced
2 green (hot) chillies, seeded and sliced
6 cloves garlic, crushed with 1 teaspoon salt
2 teaspoons finely grated fresh ginger
1 heaped teaspoon Dijon mustard
1/4 cup white vinegar
1 teaspoon sugar
1/2 cup Jalna Fat Free Natural Yoghourt

• 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.
• Saute sliced onions, chillies, garlic and ginger. Mix with eggplant.
• Mix the other ingredients into a creamy sauce and just before serving, poor it evenly over the eggplants, onions and chillies, and gently mix with a fork.