2 and a half cups of unsweetened yogurt (I use Yoplait)
1 medium sized onion
2 green chillies chopped
1/2 a bunch of Coriander leaves- chopped
1/2 eggplant cut to medium size for roasting
6-8 seedless Dates
salt to taste
1/4 tsp Roasted Cumin power
Beat yogurt in a blow and chill. Roast the eggplants until brown/roasted (preheat oven to 180 degrees and place eggplants on a tray. Bake/roast for about 10-12 minutes. Turn sides occasionally for even browning on both sides) or pan roast them with a little bit of olive oil if you desire.
Season yogurt with salt and cumin powder and beat well. Top the yogurt with the rest of the ingredients and mix just before serving. This Raita is meant to be thick and not watery. Serve as a side with Rice or rotis, as you may desire.
See you soon!