2 medium eggplants
2 teaspoons vegetable oil
3/4 cup plain Greek-style yogurt (plain yoghurt will do)
1 tablespoon olive oil
1 tablespoon freshly squeezed lemon juice
1 thumb sized piece of ginger, very finely chopped
1 clove garlic, very finely chopped
1 green chilly, de-seeded and finely chopped
3 tablespoons chopped onion
1 teaspoon ground cumin (jeera powder)
Salt and freshly ground pepper to taste
1 tablespoon fresh mint leaves, finely chopped
2 tablespoons fresh coriander leaves (hara dhania), finely chopped
1. Prick the eggplants all over with a fork, place on the foil lined pan and brush the outsides with the vegetable oil.
2. Roast the eggplants on a gridle placed on a gas burner (you can use an oven pre-heated at 200 C). Roast until they are very tender when pierced with a knife, about 45 minutes.
3. Remove the eggplants and allow them to cool enough to handle.
4. Once the eggplants have cooled, slice them in half lengthwise and scoop the flesh out into a medium sized bowl and set aside to cool completely.
5. In a separate bowl, mix the yogurt, olive oil, lemon juice, ginger, garlic, onion, green chilly and cumin powder. Season to taste with salt and pepper. Add in the cooled eggplant and adjust the seasoning if necessary. Mix in the mint and chopped coriander , transfer to a serving bowl and refrigerate until ready to serve.
This is a recipe learned from my wife. Nobody makes this raita better than her! Greek style yogurt is a bit thicker than regular yogurt and has a little more bite. It’s really a better choice for this recipe, but if you’re not able to find it you can substitute regular (stay away from reduced fat and fat free) plain yogurt by draining off the excess liquid. Just empty the container into a strainer lined with a couple of thicknesses of cloth, and allow it to drain over a bowl for about an hour.