Smoky Eggplant Raita Recipe

Name: Smoky Eggplant Raita
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound slender Italian or Japanese eggplant; About 1/2 tsp. cumin seeds; 1 tablespoon extra-virgin olive oil; 1/4 large red onion, thinly sliced; 1 large garlic clove, minced; 1 cup plain whole-milk yogurt; 2 tablespoons chopped cilantro, plus more for garnish; 1/4 teaspoon sugar; About 1/2 tsp. kosher salt; About 1/8 tsp. cayenne

Servings: persons

1 pound slender Italian or Japanese eggplant
About 1/2 tsp. cumin seeds
1 tablespoon extra-virgin olive oil
1/4 large red onion, thinly sliced
1 large garlic clove, minced
1 cup plain whole-milk yogurt
2 tablespoons chopped cilantro, plus more for garnish
1/4 teaspoon sugar
About 1/2 tsp. kosher salt
About 1/8 tsp. cayenne

1
Heat grill to high (450u00b0 to 550u00b0) with an area left clear or turned off for indirect heat. Pierce eggplant in several places with a knife. Grill eggplant over indirect heat, covered, until very tender, 20 to 30 minutes. Let stand until cool enough to touch; meanwhile, continue with recipe.
2
Toast about 1/2 tsp. cumin in a small, dry frying pan over medium heat until fragrant and beginning to darken, 2 to 3 minutes. Pound fine with a mortar and pestle.
3
Warm oil in pan over medium heat. Saute onion 3 minutes. Add garlic, then saute until both are softened, about 2 minutes more. Let cool slightly.
4
Slit eggplant lengthwise and scrape flesh from skin. Chop flesh coarsely and set aside.
5
Combine yogurt, onion mixture, cilantro, and sugar in a bowl. Add eggplant and stir gently. Season to taste with salt, cumin, and cayenne. Garnish with a little more cilantro.
6
Make ahead: Through step 4 up to 1 hour; hold at room temperature.
7
Note: Nutritional analysis is per 1/2-cup serving.

140

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 10 ingredients. The key ingredients include: 1 pound slender Italian or Japanese eggplant, About 1/2 tsp. cumin seeds, 1 tablespoon extra-virgin olive oil, 1/4 large red onion, thinly sliced, and more.

Yes, Smoky 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.

Smoky Eggplant Raita

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