Aubergine Raita

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

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

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

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

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.

Arrange the fried aubergine slices on top of the yoghurt.

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.

Immediately pour over the aubergines and yoghurt.

Garnish with chopped coriander.

Delicious served with a biriyani or pilau rice.

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Aubergine Raita