Eggplant Raita

    30 minutes

    Raita is a yoghurt side dish usually served with curry and rice. This version includes chargrilled eggplant and is delicious on its own.

    10 people made this

    Serves: 8 

    • 2 medium eggplants
    • 200g natural yoghurt
    • 1 small onion, minced
    • 1/4 teaspoon cayenne pepper
    • salt and pepper to taste
    • 1 ssmall green chilli, seeded, finely chopped
    • 2 tablespoons chopped coriander

    Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Chargrill the skin of the eggplants by blackening them under a grill or on a gas hotplate. When thoroughly burnt, place in cold water to cool, then peel off the skin of the eggplants.
    2. Cut up the eggplants and place into a large bowl. Mash well with a fork or potato masher. Stir in the yoghurt and onion. Season with cayenne pepper, salt and pepper to taste. Mix well and spoon into serving dish. Sprinkle with chilli and coriander before serving.

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    Reviews in English (6)


    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 probably isn't the right recipe, as this particular raita definitely packs some heat. If you just want a delicious compliment to an Indian meal, then this is good pick!  -  03 Jul 2008  (Review from Allrecipes USA and Canada)


    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 makes it even tastier. I also added a small clove of crushed garlic because garlic goes so well with eggplant and a tablespoon of lemon because I like a more sour flavor. Healthy and perfect with chicken or any meat. Thanks!  -  12 Feb 2007  (Review from Allrecipes USA and Canada)


    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!  -  28 Aug 2007  (Review from Allrecipes USA and Canada)