charred-eggplant-raita

Charred Eggplant Raita

6 Reviews Add a Pic
  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    30 m
nausheen
Recipe by  nausheen

“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.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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Directions

  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)

Rate This Recipe
jmi
10

jmi

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 probably isn't the right recipe, as this particular raita definitely packs some heat. If you just want a delicious compliment to an Indian meal, then this is good pick!

Noor
10

Noor

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 makes it even tastier. I also added a small clove of crushed garlic because garlic goes so well with eggplant and a tablespoon of lemon because I like a more sour flavor. Healthy and perfect with chicken or any meat. Thanks!

Lauryl
8

Lauryl

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!

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 66 cal
  • 3%
  • Fat
  • 1 g
  • 2%
  • Carbs
  • 12 g
  • 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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Indian Eggplant - Bhurtha

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Eggplant Tomato Bake