Eggplant Raita Recipe, How to make Eggplant Raita
 
Prep time
Cook time
Total time
 
A simple yet delectable Eggplant Raita made with yogurt, smoky eggplants and seasoned with earthy cumin and cool mint.
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Recipe type: Side Dishes
Cuisine: Indian
Serves: 4-6 servings
Ingredients
  • 1 medium eggplant
  • 2 cups plain thick yogurt
  • 2 tbsp mint, finely chopped
  • 2 tbsp fresh coriander, finely chopped
  • ¼ tsp roasted cumin, coarsely grounded
  • ½ tsp black pepper, grounded
  • ¼ tsp red chili powder
  • ½ tsp salt or to taste
  • ¼ tsp black salt (optional)
Instructions
  1. Wash the eggplant and with the help of a fork, poke holes all around it.
  2. Preheat the oven to 350 F. Place the eggplant on a baking sheet and cook it for about 25 minutes.
  3. Remove the eggplant from the oven, and cover it with a plastic wrap. Let it rest until it is cool enough to handle.
  4. Peel the skin off the eggplant and remove the pulp. Leave it aside to cool.
  5. In a medium bowl, add yogurt, mint, coriander, cumin, black pepper, red chili powder, salt and black salt.
  6. Add cooled eggplant pulp and mix well until all the ingredients are incorporated.
  7. Keep it in the fridge until ready to serve.
Notes
1. The cooking time may vary depending on the size of the eggplant.
2. Raita can be served as a dip with fresh vegetables, pita chips, naan chips or nachos.
Recipe by Raj's Kitchen at https://www.rajskitchen.com/indian-punjabi-recipes/eggplant-raita-recipe-make-eggplant-raita/