Spiced aubergine raita
Background
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
- 1 aubergine
- 1 chilli pepper
- 1 tsp cumin seeds, dry-roasted
- 1 clove of garlic, chopped
- ½ red onion or 1 shallot, peeled and chopped
- 3 Tbsp yoghurt or plant-based yoghurt
- 1 handful mint leaves
- ½ lemon, juiced
- Salt&pepper
Instructions
- 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.
Categories
- Meal Type: - Appetizer - Bake - Barbecue - Budget - Dips - Everyday - Quick & Easy - Snacks
- Cuisines: - Indian
- Occasions: - Christmas - Parties - Picnic - Sports Food
- Health and Diet: - Combination - Dairy Free - Detox - Diabetic - Egg Free - Fat Free - Gluten Free - Healthy - High Fibre - Low Calorie - Low Carb - Low Cholestrol - Low Fat - Low GI - Low Salt - Nut Free - Sugar Free - Vegan
- Skill Levels: - Easy
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