Name: Aubergine Raita
Yield: 4
Cuisine: Indian
Ingredients: 2 medium aubergines cut into thin round slices; ½ tsp chilli powder; ½ tsp turmeric powder; ½ tsp salt; sunflower oil for frying; 275 g natural Greek yoghurt; ½ salt; ½ tsp cumin powder; ¼ tsp crushed garlic; 1 green chilli chopped finely (optional); sunflower oil; chopped green coriander

For the aubergine

2 medium aubergines cut into thin round slices

½ tsp chilli powder

½ tsp turmeric powder

½ tsp salt

sunflower oil for frying

For the yoghurt

275 g natural Greek yoghurt

½ salt

For the tempering

½ tsp cumin powder

¼ tsp crushed garlic

1 green chilli chopped finely (optional)

sunflower oil

Garnish

chopped green coriander

1

Rub red chilli powder, turmeric and salt into the aubergine slices.

2

Fry the aubergine slices in the sunflower oil for 1-2 minutes on each side until golden, fry in batches.

3

Using a slotted spoon, remove from the pan and drain on absorbent kitchen paper.

4

Stir the yoghurt in a bowl until smooth and add the salt, mix well. Then put the yoghurt into a shallow serving dish and spread it evenly.

5

Arrange the fried aubergine slices on top of the yoghurt.

6

For the tempering, using the pan in which you fried the aubergines, heat 1 tablespoon of oil and add the cumin powder, garlic, green chillies, and fry for less than a minute.

7

Immediately pour over the aubergines and yoghurt.

8

Garnish with chopped coriander.

9

Delicious served with a biriyani or pilau rice.

CategoryMain MealCuisineIndianCooking MethodVegetarian

Ingredients

For the aubergine

2 medium aubergines cut into thin round slices

½ tsp chilli powder

½ tsp turmeric powder

½ tsp salt

sunflower oil for frying

For the yoghurt

275 g natural Greek yoghurt

½ salt

For the tempering

½ tsp cumin powder

¼ tsp crushed garlic

1 green chilli chopped finely (optional)

sunflower oil

Garnish

chopped green coriander

Directions

1

Rub red chilli powder, turmeric and salt into the aubergine slices.

2

Fry the aubergine slices in the sunflower oil for 1-2 minutes on each side until golden, fry in batches.

3

Using a slotted spoon, remove from the pan and drain on absorbent kitchen paper.

4

Stir the yoghurt in a bowl until smooth and add the salt, mix well. Then put the yoghurt into a shallow serving dish and spread it evenly.

5

Arrange the fried aubergine slices on top of the yoghurt.

6

For the tempering, using the pan in which you fried the aubergines, heat 1 tablespoon of oil and add the cumin powder, garlic, green chillies, and fry for less than a minute.

7

Immediately pour over the aubergines and yoghurt.

8

Garnish with chopped coriander.

9

Delicious served with a biriyani or pilau rice.

Aubergine Raita

Ingredients Directions

Nutrition Facts

Servings 4

Ingredients

For the aubergine

2 medium aubergines cut into thin round slices

½ tsp chilli powder

½ tsp turmeric powder

½ tsp salt

sunflower oil for frying

For the yoghurt

275 g natural Greek yoghurt

½ salt

For the tempering

½ tsp cumin powder

¼ tsp crushed garlic

1 green chilli chopped finely (optional)

sunflower oil

Garnish

chopped green coriander

DIRECTIONS

1

Rub red chilli powder, turmeric and salt into the aubergine slices.

2

Fry the aubergine slices in the sunflower oil for 1-2 minutes on each side until golden, fry in batches.

3

Using a slotted spoon, remove from the pan and drain on absorbent kitchen paper.

4

Stir the yoghurt in a bowl until smooth and add the salt, mix well. Then put the yoghurt into a shallow serving dish and spread it evenly.

5

Arrange the fried aubergine slices on top of the yoghurt.

6

For the tempering, using the pan in which you fried the aubergines, heat 1 tablespoon of oil and add the cumin powder, garlic, green chillies, and fry for less than a minute.

7

Immediately pour over the aubergines and yoghurt.

8

Garnish with chopped coriander.

9

Delicious served with a biriyani or pilau rice.