In Maharashtra, where I come from, this is called Vaangyache bhareet.
A cooling and tummy friendly raita, despite what the ingredients may suggest – it is perfect for the summer months ahead.
If it makes things easier, think of it as a version of baba ghanoush covered in a blanket of yogurt.
2 medium eggplants
1 small onion, shopped fine,
1 medium tomato, chopped
1-2 tablespoons of fresh coriander, chopped
salt to taste
1/2 teaspoon of paprika
1 teaspoon of cumin-coriander powder
3/4 cup thick yogurt, chilled
1. Pre-heat the oven to Gas 5 (400 F) for 10 minutes. Place the eggplants whole (stem and all) on a lighted greased, deep pan and roast them for about 40-50 minutes. They are done when the skin is charred and the insides are a squishy mush. Keep a close watch on the oven and turn them around after 20-30 minutes so that they don’t explode in your oven. (If you prefer, you could also prick the skin with a fork before roasting.)
2. Once the eggplants are cool, scoop out the flesh and mash with the back of a fork.
3. Add in the chopped onions, tomatoes, fresh coriander, salt and the spices. Mix well.
4. Just before serving, top with yoghurt and mix well.
5. Garnish with a sprig of coriander.
Enjoy with some spicy pulao or use it as a dip for some oven hot nan bread.