Eggplant / Baingan raita {yoghurt, roasted Aubergine }

roasted eggplant raita

A delicious Eggplant Raita , whole eggplant roasted in airfryer until cooked and soft. Tempered with mustard seeds. A great accompaniment for rice , pulav or biryani !

roasted eggplant raita

Serves 4

1 big Aubergine / Eggplant /Baingan
1/2 cup thick yoghurt
2 green chillies, finely chopped
Finely chopped fresh coriander
Salt to taste
1 teaspoon sugar ( if yoghurt is sour )
Oil for greasing + 1 teaspoon for tempering
1/2 teaspoon mustard seeds
1/2 teaspoon urad dal
2-3 tablespoons pomegranate seeds

roasted eggplant raita


  • Grease little oil on a foil , wash Aubergine and smear little oil.
  • Using a fork , poke few holes on all the sides of the eggplant. This will help the eggplant to cook through.
  • Place the eggplant on the aluminium foil.
  • Pre heat air fryer for 10 mins @200c and place the eggplant in the airfryer.
  • If using oven , preheat oven @ 200c and place in the oven.
  • Cook until soft for about 35-40 mins.
  • Flip the sides a couple of times in between so the all sides are evenly cooked.
  • Using tongs , place the cooked eggplant in a bowl and close the lid.
  • This step helps to peel the skin easily.
  • When the eggplant is still hot but can be touched , peel the skin.
  • Mash the eggplant until smooth and pulpy , using a fork.
  • Add yoghurt, green chillies , salt , coriander and sugar.
  • Mix it all well.
  • For tempering : in a pan , heat a teaspoon of oil.
  • Add mustard and urad dal.
  • When it splatters , add it to the yoghurt and mix well.
  • Additionally 2-3 tablespoons of pomegranate seeds can be added.
  • This gives a good crunch to the raita.
  • Note : the eggplants can also roast directly on flame. Roasting directly on flame gives an earthiness to the dish.

Fancy another simple raita , here you go 👉

simple raita for pulav / biryani

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Published by

Heap of Spice

daughter, daughter in law , wife, mother of two, sister ,aunt , homemaker 😃

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