Aubergine Raita

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.

Aubergine Raita

Easy to prepare- serves 4
1 aubergine
125ml natural yogurt
1 small red chilli, seeds, no stem
1 garlic clove, peeled
salt pepper
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.


Corina said...

I love raita and luckily my husband does too. Our current favourite one is spinach, which we had last night with marinated chicken and rice.

Solange Berchemin of Pebble Soup said...

Oh sounds good, I saw a raita recipe with chickpeas and potatoes, I might try that though tomato raita sounds lovely too,aaah so much to little room:)



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