Spiced aubergine raita
This spiced aubergine raita is not only super easy to make but can be served as a starter or a dip; alternatively a sauce over kebabs, salads or grilled veggies. I made it with out yoghurt so it’s vegan too. Baking/grilling the aubergine can be done well ahead.
Ingredients
Method
- Put the aubergine and chilli in the oven or on a griddle pan, BBQ and cook until the aubergine is soft and the chilli is charred.
- Let them cool, then remove their skins. Remove the seeds of the chilli.
- Put the cooled flesh of the aubergine and chilli into a small food processor, add the cumin seeds, mint leaves, garlic and onion and about 2 or 3 Tbsp of yoghurt.
- Whiz until creamy and add more yoghurt if it’s too thick. Season with salt and pepper.
- Serve with naan bread.