Roasted Eggplant Raita Recipes

ROASTED EGGPLANT RAITA

Steps:

• Wash and pat dry the eggplant thoroughly. Apply a tsp of oil on the entire surface of the eggplant. Roast it on fire until fully charred.
• Allow it to cool. Once easy to handle, peel the skin, add the eggplant to a bowl and mash the eggplant.
• Add yogurt, salt and chaat masala. Mix well.
• In a pan, add remaining oil. Once hot, add mustard seeds, urad dal, chana dal, curry leaves, red chilli powder. Once mustard seeds splutter, add the tempering to the raita. Add coriander leaves to the raita.
• Seve as an accompaniment for rice or rotis.

ROASTED EGGPLANT

Steps:

• Preheat the oven to 450ºF. Cut the stem and calyx off the eggplant, and cut in half lengthwise. Score large eggplants down the middle with the tip of a knife, being careful not to cut through the skin. (Japanese eggplants and other small eggplants needn't be scored.)
• Cover a baking sheet with foil and brush the foil with extra virgin olive oil. Place the eggplant on the foil, cut side down. Place in the oven and roast large, fat eggplants for 20 to 25 minutes (depending on the size). Roast small narrow Japanese eggplants (and other varieties) for 15 minutes, or until the skin has begun to shrivel, the edges and cut surface are browned, and the eggplant has softened but it hasn't collapsed.
• Remove from the oven and use a spatula to detach from the foil if the eggplant is sticking (if a thin surface of browned eggplant stays behind, don't worry). Place the eggplant halves cut side down on a rack set over a baking sheet, or in a colander. Allow to cool and drain for 15 to 30 minutes.