Eggplant Dip/Raita - My Family Recipe

Recipe Rating:	4 Ratings5
Categories:	Other Side Dishes, Dips, Quick & Easy, For Kids, Vegetarian, Healthy, Vegetable Appetizers
Collections:	The Great Tailgate!
Keywords:	Ginger, Garlic, Eggplant, peanuts, Indian, Raita
Serves:	Makes a big Bowl
Prep Time:	10 Min
Cook Time:	30 Min

Ingredients

3 c	low fat greek yogurt
1 large	eggplant
1-2 small	hot green chilies
4-5	big garlic cloves
1	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

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Grishma Shah

Cooked to Perfection

Nashville, TN (pop. 3.1M)

ZaikaZabardast

Member Since May 2011

Grishma's Notes:

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.

Comments 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!

Directions

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: zaikazabardast.com/2012/04/...

For more delicious recipes like this, Please visit my blog at zaikazabardast.com