eggplant yoghurt relish

makes 900 g (2 lb/5 cups)

2 × 150g (5½ oz) eggplants (aubergines)

½ teaspoon salt

½ teaspoon turmeric

½ teaspoon chilli powder

100 ml (3½ fl oz) olive oil

2 brown onions, thinly sliced

2 long green chillies, seeded and thinly sliced

6 garlic cloves, crushed

2 teaspoons finely grated fresh ginger

1 teaspoon dijon mustard

60 ml (2 fl oz/¼ cup) white vinegar

1 teaspoon sugar

125 g (4½ oz/½ cup) plain yoghurt

Cut the eggplants into 2 cm (¾ inch) cubes and sprinkle evenly with the combined salt, turmeric and chilli powder.

Heat 1 tablespoon of the oil in a large frying pan over medium–high heat. Add one-quarter of the eggplant and cook for 5 minutes, turning regularly, or until golden brown. Drain on paper towel and place in a large bowl. Repeat with the remaining oil and eggplant until all cooked.

Heat the remaining oil in a frying pan over medium–high heat. Add the onion and cook for 5 minutes, or until starting to soften. Add the chilli, garlic and ginger and cook for a further 2 minutes or until aromatic. Add to the bowl with the eggplant and stir well to combine.

Put the mustard, vinegar, sugar and yoghurt in a bowl and stir well, then add to the eggplant and stir gently until all the ingredients are well combined. Serve immediately.