Charred Eggplant Raita

6
nausheen 6

"A very nice side dish of yogurt and eggplant. You can eat it poured on top of rice or eat it with chapatti. Even on its own its delicious but a bit spicy."

Ingredients

30 m {{adjustedServings}} servings 66 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 66 kcal
  • 3%
  • Fat:
  • 1 g
  • 2%
  • Carbs:
  • 12g
  • 4%
  • Protein:
  • 3.9 g
  • 8%
  • Cholesterol:
  • 3 mg
  • < 1%
  • Sodium:
  • 181 mg
  • 7%

Based on a 2,000 calorie diet

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Directions

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  1. Char the skin of the eggplants by roasting them on all sides on a skewer over the open flame of a gas burner; or, blacken them under an oven's broiler. When thoroughly burnt, place in cold water to cool, then peel off the skin of the eggplants.
  2. Cut up the eggplant and place into a large bowl. Mash well with a fork or potato masher. Stir in the yogurt and onion. Season with cayenne pepper, salt and pepper to taste. Mix well, and spoon into serving dish. Sprinkle with serrano pepper and cilantro before serving.
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Reviews

6
  1. 9 Ratings

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I roasted the serrano pepper as well. I also browned a red onion rather than using a raw regular onion. Good results overall. If you want to make raita for the purpose of cooling your mouth, ...

This was delicious! I made it with rice however, I think I would love to dip fresh pita bread in it also. I had to leave out that chili pepper or my kids would not even try it but I bet it mak...

I had this with basmati rice and while my mom said it was good, I could only think of the baba ghanoush I could have made instead. Sorry!