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Sunday, 14 November 2010

Roasted Eggplant and Date Raita

Here's a simple yet innovative  Raita recipe that I made after having it several times at a dear friend's place. Raita is a yogurt based side dish and is usually served along with rice dishes. 



You'll need:

2 and a half cups of unsweetened yogurt (I use Yoplait)
1 medium sized onion
1 tomato
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!



5 foodie comments:

Satrupa said...

Dear Pat,

This sure is an innovative recipe .... luv it !!

Cheers,
Satrupa

The Ketchup Girl said...

Hi Satrupa, I'm KG not Pat :D. But thanks anyway!

Ushnish Ghosh said...

Dear KG
I liked this innovative dish...hope to give a try
Have a nice week

The Suisse Miss said...

Looks super yum, must try. One question though... Why would u be so cruel to the yoghurt? 'Beat it in a blow!' gosh woman :)

PreeOccupied said...

Aah thats new. Never had a raita with eggplant and dates. What if I smoke the eggplant directly on the flame, will that make it too mushy to add - almost like baba ghanoush?