Eggplant Dip/Raita - My Family Recipe

Grishma Shah Recipe

By Grishma Shah ZaikaZabardast

Makes a big Bowl
10 Min
30 Min

Today I am sharing my family recipe which has been passed to generations from my grandma to my mom/aunts and so on. I learnt it from one of my aunts who still makes the best of all. Every time when the family gets together at my grandma’s place for any type of celebration this condiment has to be there. The meal is incomplete without it.
This dip is also one of my favorite condiments that I enjoy with Indian food, vegetables or with grilled pita bread. It is very easy to make and it sure is crowd pleasing. So here’s what we need.
Yields: A big bowl I just can not make smaller batch of it.

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Blue Ribbon Recipe

Notes from the Test Kitchen:
The mix of flavors in this recipe is downright perfection! We saved a little energy and mashed the eggplant in the food processor... worked like a dream!


3 c
low fat greek yogurt
1 large
1-2 small
hot green chilies
big garlic cloves
inch ginger piece
1/2 c
roasted peanuts
2/3 tsp
dried yellow mustard
salt to taste
1/2 c
chopped cilantro
1 tsp
oil to roast eggplant

Directions Step-By-Step

Apply some oil on eggplant and on a medium open flame roast till its skin is burnt and eggplant is soft. Make sure it gets roasted on every side. So keep changing sides. OR roast it in pre-heated oven at 350 F for about 30-35 minutes or until it is soft and roasted.
Once roasted, remove from flame/oven and let it cool down a bit before you peel off the burnt skin and remove the stem of the eggplant.
In a mixing bowl mash the eggplant using fork and let it cool down completely.
In a food processor add peanuts and process twice until it breaks down into tiny pieces. Remove it in a bowl of mashed eggplant and in a same food processor bowl finely process green chilies, garlic and ginger. Add it to the eggplant mixture along with 3 cups of Greek yogurt. Season with salt and mustard. Add chopped cilantro and mix well.
Serve immediately or refrigerate it until you are ready to serve. It tastes best when you allow the flavors to develop so if you have time let it sit in refrigerator for an hour or two. Once chilled give it a quick stir and garnish with some peanuts and chopped cilantro.
Serve with whatever you like. It goes best with grilled pita, vegetables, steamed rice or anything. I can just eat a bowl full of it right away. It is that comfy!

Recipe link:
For more delicious recipes like this, Please visit my blog at

About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Collection: The Great Tailgate!
Other Tags: Quick & Easy, For Kids, Healthy

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Kitchen Crew JustaPinch
May 30, 2012
Janet awarded this recipe a Blue Ribbon!

The mix of flavors in this recipe is downright perfection! We saved a little energy and mashed the eggplant in the food processor... worked like a dream!
May 30, 2012 - Kitchen Crew shared a photo of this recipe. View photo
deb baldwin messinthekitchen
May 30, 2012
Congratulations, Grishma, on your first blue ribbon!
Bea L. BeachChic
Jun 1, 2012
Congratulations, Grishma! This sounds delish.
Jun 1, 2012 - Bea L. shared this recipe with discussion group: CHATTERBOX
Grishma Shah ZaikaZabardast
Jun 5, 2012
Thank you guys! I am very very happy that my family recipe received the Blue ribbon :)
Robin Davis rrdavis31
Jun 24, 2012
Looks terrific, can't wait to try it!!!
Maureen Herrell bluellies
Oct 11, 2012
I will definitely add these ingredients onto the shopping list for the week, can't wait to try it out.
Kimberly Harbeck WHOWANTSPIE
Oct 12, 2012
Congrats on your blue ribbon. I will be making this soon. I love eggplant!! Thanks for sharing!
Maria * WWCook1
Oct 14, 2012
Congratulations on your blue ribbon. Looks delicious . As eggplants are still in season I'll be making it pretty soon.Pinched. Thanks for sharing.
Maria * WWCook1
Oct 14, 2012
I tried this recipe and say it's Family Tested & Approved!
Oct 14, 2012 - Maria * shared this recipe with discussion group: Scratch Baking/Cooking Only Recipes
Oct 15, 2012 - Maureen Herrell shared a photo of this recipe. View photo