Smoked eggplant pairs deliciously with yogurt. Add this raita to your rice, toast, serve as a side, or enjoy a dollop on its own. Be sure to get a good char on the eggplant. There should be no firm or raw pieces.
Makes 2 cups
ingredients
1 medium eggplant
1 cup plain whole-milk yogurt
2 tablespoons minced red onion
1/4 cup walnuts, chopped
2 tablespoons finely chopped cilantro
1 teaspoon sea salt
Pinch of chile powder
1 tablespoon mustard oil
1/2 teaspoon cumin seeds
instructions
Rub the eggplant in olive oil and char on an open flame, turning every 3 to 4 minutes once the skin turns black. Remove from the heat and set aside to let cool.
Combine the yogurt, onion, walnuts, cilantro, salt, and chile powder in a bowl without stirring.
Remove skin from the charred eggplant, chop, and add to yogurt mixture. Heat the mustard oil, pop the mustard seeds, and pour on top of the chili powder. This cooks the chile powder a bit.
Chill for 2 hours before serving.
notes & variations
Use almonds instead of walnuts.
Try mint instead of cilantro.
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