About this recipe:A very nice and slightly spicy raita, with a delectable smoky flavour from the chargrilled aubergine. You can eat it on top of rice, with chapati or with your favourite curry.
2 medium aubergines
350g (12 oz) natural yoghurt
1 small onion, minced
1/4 teaspoon cayenne pepper
salt and freshly ground black pepper to taste
1 red chilli, seeded and finely chopped
handful chopped fresh coriander
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Method Prep:10min › Cook:20min › Ready in:30min
Chargrill the skin of the aubergines by blackening them under a grill. When thoroughly burnt, place in cold water to cool, then peel off the skin of the aubergines.
Dice the aubergine and place into a large bowl. Mash well with a fork or potato masher. Stir in the yoghurt and onion. Season with cayenne pepper, salt and pepper. Mix well and spoon into serving dish. Sprinkle with chilli and coriander before serving.