Good Food
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Eggplant in mustard gravy

Vegetarian Indian
Serves 4Time 30 minsEggplant in Mustard Gravy

Enjoy the smell and taste of this delicious dish

Fat - total 24g 34%
Fat - saturated 3g 14%
Salt 323mg 14%
Protein 12g 23%
Carbs 44g 14%
Sugar 7g 8%
Energy 1826kJ 21%

% based on an adult’s recommended daily intake


  • ( 2 medium) Eggplant
  • ( 6 tbsp) Oil, vegetable
  • ( 1 cup) Reduced-fat (2%) Greek yoghurt, unflavoured
  • ( 2 tbsp) Lemon juice
  • ( 1 tsp) Cooking salt
  • ( 1 tsp) Brown mustard seeds
  • ( 1 cup) Brown rice, raw
  • ( 2 tsp) Dried whole chillies


  1. Preheat the oven to 180 degrees Celsius (C).
  2. Cook the rice following the instructions on the packet.
  3. Cut the eggplants into 5cm chunks and place in a mixing bowl. Coat the eggplants with most of the oil.
  4. Bake the eggplants in the oven for 20 minutes, until softened.
  5. Soak the chillis in hot water for 10 minutes.
  6. Add the chillis and mustard seeds to a blender. Add water as you blend to make a smooth, thick paste.
  7. Add the remaining oil to a hot pan. Then add the spice paste. Cook for 2–3 minutes until aromatic.
  8. Add the yoghurt and lemon juice and stir.
  9. Cook for 2–3 minutes on high heat, then add the eggplants.
  10. Serve with rice.
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