Baingan Ka Raita Recipe
Ingredients
| Eggplant | 1 Small | |
| 2 cups plain, low-fat yogurt | ||
| Ground coriander | 1 Teaspoon | |
| Pepper | 1/2 Teaspoon | |
| Paprika | 1/2 Teaspoon | |
| Salt | To Taste | |
| 2 small green onions, minced, with green tops | ||
| Cilantro | 1 Tablespoon, minced | |
| A little hot chili powder, to garnish | ||
Directions
Roast the whole eggplant under a preheated broiler until soft and the skin is charred—almost black.
Cool under running cold water, then peel off the skin.
Mash the pulp into a fine paste.
Set aside.
Place the yogurt, spices, and salt in a bowl.
Beat until smooth and creamy.
Stir in the eggplant pulp, green onions, and cilantro.
Mix thoroughly.
Serve chilled, sprinkled with a little chili powder.
Cool under running cold water, then peel off the skin.
Mash the pulp into a fine paste.
Set aside.
Place the yogurt, spices, and salt in a bowl.
Beat until smooth and creamy.
Stir in the eggplant pulp, green onions, and cilantro.
Mix thoroughly.
Serve chilled, sprinkled with a little chili powder.
Chef
