- 2 medium eggplant
- 1 1/2 cups plain yogurt
- 1 small onion, minced
- 1/4 teaspoon cayenne pepper
- salt and pepper to taste
- 1 serrano pepper, seeded, finely chopped
- 2 tablespoons chopped cilantro
- Char the skin of the eggplants by roasting them on all sides on a skewer over the open flame of a gas burner; or, blacken them under an oven's broiler. When thoroughly burnt, place in cold water to cool, then peel off the skin of the eggplants.
- Cut up the eggplant and place into a large bowl. Mash well with a fork or potato masher. Stir in the yogurt and onion. Season with cayenne pepper, salt and pepper to taste. Mix well, and spoon into serving dish. Sprinkle with serrano pepper and cilantro before serving.
08/15/2019
recipepes.com
charred eggplant raita, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
