Smoky Eggplant Raita

Name: Smoky Eggplant Raita
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Indian, Asian
Ingredients: 0 teaspoons About cayenne; 2 Tbsps chopped cilantro, plus more for garnish; 1 teaspoons About cumin seeds; 1 large garlic clove, minced; 454 grams slender Italian or Japanese eggplant; 1 teaspoons About kosher salt; 1 Tbsp extra-virgin olive oil; 0 larges red onion, thinly sliced; 237 milliliters plain whole-milk yogurt; 0 teaspoons sugar

Smoky Eggplant Raita might be just the hor d'oeuvre you are searching for. This gluten free and vegetarian recipe serves 4. One portion of this dish contains around 5g of protein, 4g of fat, and a total of 100 calories. 1 person found this recipe to be flavorful and satisfying. A mixture of cayenne, cilantro, sugar, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is a budget friendly recipe for fans of Indian food. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Heat grill to high (450 to 55

Equipment you will use

Grill

with an area left clear or turned off for indirect heat. Pierce eggplant in several places with a knife. Grill eggplant over indirect heat, covered, until very tender, 20 to 30 minutes.

Ingredients you will need

Eggplant

Equipment you will use

Grill

Knife

Let stand until cool enough to touch; meanwhile, continue with recipe.

Toast about 1/2 tsp. cumin in a small, dry frying pan over medium heat until fragrant and beginning to darken, 2 to 3 minutes. Pound fine with a mortar and pestle.

Ingredients you will need

Cumin

Toast

Equipment you will use

Mortar And Pestle

Frying Pan

Warm oil in pan over medium heat. Saut onion 3 minutes.

Ingredients you will need

Onion

Cooking Oil

Equipment you will use

Frying Pan

Add garlic, then saut until both are softened, about 2 minutes more.

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Garlic

Let cool slightly.

Slit eggplant lengthwise and scrape flesh from skin. Chop flesh coarsely and set aside.

Ingredients you will need

Eggplant

Combine yogurt, onion mixture, cilantro, and sugar in a bowl.

Ingredients you will need

Cilantro

Yogurt

Onion

Sugar

Equipment you will use

Bowl

Add eggplant and stir gently. Season to taste with salt, cumin, and cayenne.

Ingredients you will need

Eggplant

Ground Cayenne Pepper

Cumin

Salt

Garnish with a little more cilantro.

Ingredients you will need

Cilantro

Make ahead: Through step 4 up to 1 hour; hold at room temperature.

Equipment

Ingredients

Servings:

0teaspoons

About cayenne 2Tbsps

chopped cilantro, plus more for garnish 1teaspoons

About cumin seeds 1large

garlic clove, minced 454grams

slender Italian or Japanese eggplant 1teaspoons

About kosher salt 1Tbsp

extra-virgin olive oil 0larges

red onion, thinly sliced 237milliliters

plain whole-milk yogurt 0teaspoons

sugar

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Asian on the menu? Try pairing with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Gabrielskloof Chenin Blanc with a 4.4 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.