At Pebble Soup HQ as in most homes, likes and dislikes of ingredients determine the menu. I like Raita, a fresh Indian dip which base is yogurt and cucumbers. However he has a strong dislike for this Cucurbitaceae. But that doesn't mean that Raita should be banned.
Though I am known for replacing a ingredient by another, in the case of Raita it took me years to click that I could do so. Be certain that now I have done so, Raita is back on the menu thanks to the aubergine.
Easy to prepare- serves 4
125ml natural yogurt
1 small red chilli, seeds, no stem
1 garlic clove, peeled
1/2 cumin pref seeds, but ground will do.
Preheat the oven to 200C/gas mark 6
place the aubergine on a tray and place in the oven for 30 minutes check towards the end, if too hot the aubergine will split
Cool in cold water,
Peel and place in food blender or mixer with all the other ingredients except seasoning and spice
blitz until smooth
add seasoning and spice blitz again
Place in a bowl and serve with small poppadom or pitta, add a swirl of oil on the top- I am using Roasted Pumpkin Seed Oil from Merchant Gourmet which burst with nutty taste flavour.