Eggplant Raita (Baingan Raita)

  • 1 large Eggplant, baked in the oven till insides are soft and scoop out the meat and keep aside. 
  • 1-2 garlic cloves minced 
  • 1/2 inch piece fresh ginger, peeled and minced 
  • 1 green chillies minced 
  • A small bunch of cilantro leaves, minced 
  • 1 tsp. dry roasted cumin, coarsely ground in a mortar 
  • 1 small red onion minced 
  • Salt, blackpepper to taste 
  • 240 ml (1 cup) yoghurt 
  1. Add the mix to the yoghurt and fold it in. 
  2. Garnish with a few chopped coriander leaves and a drizzle of olive oil. 
  3. Serve cool, as a side dish or as a starter, like a dip, with Nan bread or similar. 
  4. Mix all ingredients and transfer to a serving bowl.