E is for Eggplant Raita

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.

 

Eggplant raita – before adding yoghurt

Eggplant raita – with yoghurt

 

Ingredients:

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

Method:

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.

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