Eggplant Raita Recipe

Name: Eggplant Raita
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 c. ghee or canola oil; 1 lb. eggplant, peeled + cut crosswise into 1/4-inch cube; 1 med red onion, sliced; 4 c. plain yogurt; 1/2 tsp. ground black pepper; pinch cayenne pepper; 1/4 c. fresh mint, finely chopped; 1/2 tsp. ground cumin, toasted; 1/4 tsp. paprika; 1/4 tsp. salt; pinch ground cumin, toasted; pinch paprika

Servings: persons

1/4 c. ghee or canola oil
1 lb. eggplant, peeled + cut crosswise into 1/4-inch cube
1 med red onion, sliced
4 c. plain yogurt
1/2 tsp. ground black pepper
pinch cayenne pepper
1/4 c. fresh mint, finely chopped
1/2 tsp. ground cumin, toasted
1/4 tsp. paprika
1/4 tsp. salt
pinch ground cumin, toasted
pinch paprika

1
1. Heat oil in pan. Add onions and cook, stirring, until golden brown, approx. 5 min. Add salt and immediately add the garlic and cook, stirring for 1 min.
2
2. Add eggplant and cook until lightly colored on all sides.
3
3. Whisk the yogurt w/ the pepper, cayenne, and mint in a bowl until smooth and lightened.
4
4. Stir the eggplant/onions into the blended yogurt and chill well.
5
5. Stir in the salt and sprinkle w/ the ground cumin + paprika just before serving.

316

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/4 c. ghee or canola oil, 1 lb. eggplant, peeled + cut crosswise into 1/4-inch cube, 1 med red onion, sliced, 4 c. plain yogurt, and more.

Yes, Eggplant Raita falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eggplant Raita

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