Gastronomixs

Baingan Ka Raita

A recipe from India using aubergine and yoghurt.
Delicious as a dip or vegetable garnish!

Makes 150g.

Baingan Ka Raita

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Ingredients

2

large

aubergines

12

leaves

mint, finely chopped

1

clove

garlic, finely chopped

20  

leaves

coriander, finely chopped

4

tbsp

Greek yoghurt

1

tbsp

roasted cumin

Preparation method

  • Cut the aubergines in half lengthwise and sprinkle the cut side with olive oil and salt.
  • Place the two halves together again and wrap in aluminium foil.
  • Bake in an oven at 180°C for 20 minutes.
  • Allow the aubergine to cool in the foil before spooning out the flesh.
  • Chop the flesh into large pieces of approx. 1 cm by 1 cm and mix with the yoghurt.
  • Finely chop the mint, coriander and garlic and mix with the aubergine.
  • Finely grind the cumin in the pestle and mortar and add to the aubergine.

Serving suggestions

  • As a component in a dish with lentils, rice, fennel, radish, or sea bass.
  • As a dip for poppadoms or home-made crisps.
  • As a basis for crème, mousse, or foam.

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