Charred Eggplant Raita


  • 2 medium eggplant
  • 1 ½ cups plain yogurt
  • 1 small onion, minced
  • ¼ teaspoon cayenne pepper
  • salt and pepper to taste
  • 1 serrano pepper, seeded, finely chopped
  • 2 tablespoons chopped cilantro

1. Char the skin of the eggplants by roasting them on all sides on a skewer over the open flame of a gas burner; or, blacken them under an oven's broiler. When thoroughly burnt, place in cold water to cool, then peel off the skin of the eggplants. 2. Cut up the eggplant and place into a large bo...

View full recipe at SpringPad


You also might like

Best Wine Deals

See More Deals

Snooth Media Network