Eggplant Raita Recipe
Eggplant Raita is a very simple yet delicious dish. It goes very well with an Indian meal. I often prepare this Eggplant Raita at home and my family is completely in love with it. You must try out this simple and delightful recipe and don't forget to share your feedback.
Ingredients
| White or purple small, round or oval eggplants - 2 | ||
| Large scallion - 1 | ||
| Plain yogurt | 2 1/2 Cup (16 tbs) | |
| Mint | 1 Large | |
| Salt | 1 To taste | |
| Pepper | 1 To taste | |
| Small mint leaves | ||
Directions
GETTING READY
1 Set up a steamer ready for cooking the vegetables.
2 In a large pan, bring salted water to a boil.
3 Trim and peel the eggplants.
4 Cut the flesh into 3/4 in cubes.
5 Put them in the steamer and steam for 10 minutes.
6 Remove the root end and outermost layer of the scallion.
7 Cut the inner, tender parts of the bulb and leaves into very thin rings.
8 Blanch these for 5 seconds in boiling salted water and drain.
MAKING
9 In a large bowl, mix the scallion with the yogurt.
10 Add 1 tsp salt and plenty of freshly ground pepper.
11 Mix very thoroughly.
12 Stir in 1 1/2 tbsp chopped mint.
13 In a large bowl, place the cooked eggplant cubes.
14 Mash them coarsely with a fork or potato masher, and allow to cool.
15 Combine them with the yogurt.
16 Add a little more salt and pepper if needed.
SERVING
17 Transfer to a serving dish.
18 Decorate with small mint leaves.
19 Tastes best when chilled.
1 Set up a steamer ready for cooking the vegetables.
2 In a large pan, bring salted water to a boil.
3 Trim and peel the eggplants.
4 Cut the flesh into 3/4 in cubes.
5 Put them in the steamer and steam for 10 minutes.
6 Remove the root end and outermost layer of the scallion.
7 Cut the inner, tender parts of the bulb and leaves into very thin rings.
8 Blanch these for 5 seconds in boiling salted water and drain.
MAKING
9 In a large bowl, mix the scallion with the yogurt.
10 Add 1 tsp salt and plenty of freshly ground pepper.
11 Mix very thoroughly.
12 Stir in 1 1/2 tbsp chopped mint.
13 In a large bowl, place the cooked eggplant cubes.
14 Mash them coarsely with a fork or potato masher, and allow to cool.
15 Combine them with the yogurt.
16 Add a little more salt and pepper if needed.
SERVING
17 Transfer to a serving dish.
18 Decorate with small mint leaves.
19 Tastes best when chilled.
Chef
