Charred Aubergine Raita

    30 min

    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.

    14 people made this

    Serves: 8 

    • 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

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. 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.
    2. 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.

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    Reviews in English (6)


    I roasted the serrano pepper as well. I also browned a red onion rather than using a raw regular onion. Good results overall. If you want to make raita for the purpose of cooling your mouth, this probably isn't the right recipe, as this particular raita definitely packs some heat. If you just want a delicious compliment to an Indian meal, then this is good pick!  -  03 Jul 2008  (Review from Allrecipes US | Canada)


    This was delicious! I made it with rice however, I think I would love to dip fresh pita bread in it also. I had to leave out that chili pepper or my kids would not even try it but I bet it makes it even tastier. I also added a small clove of crushed garlic because garlic goes so well with eggplant and a tablespoon of lemon because I like a more sour flavor. Healthy and perfect with chicken or any meat. Thanks!  -  12 Feb 2007  (Review from Allrecipes US | Canada)


    I had this with basmati rice and while my mom said it was good, I could only think of the baba ghanoush I could have made instead. Sorry!  -  28 Aug 2007  (Review from Allrecipes US | Canada)