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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.
Print Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 45 minutes
Servings: 4 people
Cuisine: Indian
Calories: 1234
Ingredients Method

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

Method
 

  1. 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.
  2. Let them cool, then remove their skins. Remove the seeds of the chilli.
  3. 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.
  4. Whiz until creamy and add more yoghurt if it’s too thick. Season with salt and pepper.
  5. Serve with naan bread.