Burnt Aubergine Raita Recipes
BURNT AUBERGINE RAITA
Make this aubergine raita as a side dish for a summer barbecue. With yogurt, spring onions and mint, it's a refreshing accompaniment to meat dishes
Provided by Barney Desmazery
Categories Side dish
Time 35m
Number Of Ingredients 4
Steps:
- While the barbecue coals are glowing orange, spend 10 mins charring the aubergine all over to blister the skin and make the flesh limp. If not barbecuing, do this over a gas flame or under the grill - it should take about 20 mins. Leave to cool, then cut in half and scoop out the soft flesh. Mix everything together in a bowl and season to taste. (Can be made a day ahead and kept in the fridge.)
Nutrition Facts : Calories 85 calories, Fat 3 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.2 milligram of sodium
EGGPLANT (AUBERGINE) RAITA
Make and share this Eggplant (Aubergine) Raita recipe from Food.com.
Provided by grapefruit
Categories Pakistani
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Wash and peel the eggplant.
- Cut into thin oval slices.
- Dip in flour, shake off excess.
- Heat oil in a frying pan and fry until light brown in color.
- Drain on kitchen paper.
- Add a little water to the yogurt to make it smoother.
- Add crushed garlic, green chilies, salt and mint.
- Mix well.
- Arrange the eggplant's slices in a serving dish and cover with yogurt mixture. Sprinkle with chat masala.
- Serve with curries or rice dishes.
Nutrition Facts : Calories 97.3, Fat 3.3, SaturatedFat 2, Cholesterol 11.9, Sodium 46.6, Carbohydrate 14, Fiber 4.6, Sugar 8.4, Protein 5
BURNT AUBERGINE VEGGIE CHILLI
This warming aubergine chilli is low fat and four of your five-a-day. Serve up this smoky spiced supper with brown rice and all your favourite trimmings
Provided by Izy Hossack
Categories Dinner, Main course, Supper
Time 2h25m
Number Of Ingredients 20
Steps:
- If you have a gas hob, put the aubergine directly onto a lit ring to char completely, turning occasionally with kitchen tongs, until burnt all over. Alternatively, use a barbecue or heat the grill to its highest setting and cook, turning occasionally, until completely blackened (the grill won't give you the same smoky flavour). Set aside to cool on a plate, then peel off the charred skin and remove the stem. Roughly chop the flesh and set aside.
- In a large pan, heat the oil, add the onion and carrots with a pinch of salt, and fry over a low-medium heat for 15-20 mins until the carrots have softened.
- Add the aubergine, both types of lentils, the kidney beans with the liquid from the can, soy sauce, tomatoes, chocolate, chilli powder, oregano and the spices. Stir to combine, then pour in the stock. Bring to the boil, then turn down the heat to very low. Cover with a lid and cook for 1½ hrs, checking and stirring every 15-20 mins to prevent it from burning.
- Remove the lid and let the mixture simmer over a low-medium heat, stirring occasionally, for about 15 mins until you get a thick sauce. Stir in the lime juice and taste for seasoning - add more salt if needed. Serve hot over rice with whichever accompaniments you want!
Nutrition Facts : Calories 316 calories, Fat 8 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 17 grams sugar, Fiber 17 grams fiber, Protein 15 grams protein, Sodium 2.2 milligram of sodium
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