Charred Eggplant Raita

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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."
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Ingredients

30 m servings 66 cals
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Original recipe yields 8 servings

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Nutrition

  • 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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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.

Reviews

6
  1. 9 Ratings

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Most helpful positive review

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, ...

Most helpful critical review

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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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!

I don't know if my review will really be "fair" since I changed it so much, but my husband & I really liked how our raita turned out. I just put lots of garlic and none of the cilantro or serran...

I skipped the serrano peppers, but instead added canned diced tomatoes, some olives and garlic. It was very nice, albeit a little bit too tangy for my taste, hence, 4 stars. Otherwise, it is a r...

The recipe I follow is very similar to this one, I just add half a bunch of finely chopped cilantro (stems and leaves) and lemon juice to taste. I also take one small onion fry it golden brown ...

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