• 1 large Eggplant, baked in the oven till insides are soft and scoop out the meat and keep aside.
  • 1-2 garlic cloves minced
  • 1/2 inch piece fresh ginger, peeled and minced
  • 1 green chillies minced
  • A small bunch of cilantro leaves, minced
  • 1 tsp. dry roasted cumin, coarsely ground in a mortar
  • 1 small red onion minced
  • Salt, blackpepper to taste
  • 240 ml (1 cup) yoghurt
  1. Add the mix to the yoghurt and fold it in.
  2. Garnish with a few chopped coriander leaves and a drizzle of olive oil.
  3. Serve cool, as a side dish or as a starter, like a dip, with Nan bread or similar.
  4. Mix all ingredients and transfer to a serving bowl.

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