Roasted Eggplant Raita

Name: Roasted Eggplant Raita
Yield: Serves 4
Cuisine: Indian
Ingredients: 1 tsp fresh lime juice; 2 Tbsp grapeseed oil or other neutral oil; 1 cup [240 g] plain unsweetened Greek yogurt, chilled; ¼ cup [60 ml] water, chilled; 1 tsp red chilli flakes, such as Aleppo; 1 tsp black or brown mustard seeds; Smoked sea salt or Fine sea salt; 1 tsp cumin seeds; 3 shallots (total weight 6½ oz [180 g]), minced; 1 green chilli, minced; 1 Tbsp extra-virgin olive oil; ½ tsp freshly ground black pepper; 2 Tbsp chopped mint; 1 medium eggplant (13 oz [370 g]); 2 Tbsp chopped cilantro

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Flavor Equation

By Nik Sharma

Published 2020

About

I’m a strong advocate for grilled vegetables and fruits in raitas; you end up with a big boost of flavor. This raita makes an excellent side and could be a meal in itself.

Ingredients

1 medium eggplant (13 oz [370 g])
1 Tbsp

Method

Preheat the oven to 425°F [218°C].

Cut the eggplant in half lengthwise. Brush the cut surfaces with the olive oil and arrange them in a baking dish or roasting pan, cut side facing up, and roast