Eggplant / Baingan Raita/Yoghurt
roasted eggplant raita
A delicious Eggplant Raita , whole eggplant roasted in airfryer until cooked and soft. Tempered with mustard seeds. A great accompaniment for rice , pulav or biryani!
roasted eggplant raita
Ingredients
Serves 4
1 big Aubergine / Eggplant /Baingan
1/2 cup thick yoghurt
2 green chillies, finely chopped
Finely chopped fresh coriander
Salt to taste
1 teaspoon sugar ( if yoghurt is sour )
Oil for greasing + 1 teaspoon for tempering
1/2 teaspoon mustard seeds
1/2 teaspoon urad dal
2-3 tablespoons pomegranate seeds
Roasted Eggplant Raita
Method
Grease little oil on a foil , wash Aubergine and smear little oil.
Using a fork , poke few holes on all the sides of the eggplant. This will help the eggplant to cook through.
Place the eggplant on the aluminium foil.
Pre heat air fryer for 10 mins @200c and place the eggplant in the airfryer.
If using oven , preheat oven @ 200c and place in the oven.
Cook until soft for about 35-40 mins.
Flip the sides a couple of times in between so the all sides are evenly cooked.
Using tongs , place the cooked eggplant in a bowl and close the lid.
This step helps to peel the skin easily.
When the eggplant is still hot but can be touched , peel the skin.
Mash the eggplant until smooth and pulpy , using a fork.
Add yoghurt, green chillies , salt , coriander and sugar.
Mix it all well.
For tempering : in a pan , heat a teaspoon of oil.
Add mustard and urad dal.
When it splatters , add it to the yoghurt and mix well.
Additionally 2-3 tablespoons of pomegranate seeds can be added.
This gives a good crunch to the raita.
Note : the eggplants can also roast directly on flame. Roasting directly on flame gives an earthiness to the dish.
Fancy another simple raita , here you go 👉