Charred Eggplant Raita


A very nice side dish of yogurt and eggplant. You can eat it poured on top of rice or eat it with chapatti. Even on its own its delicious but a bit spicy.

Prep Time:
10 mins
Cook Time:
20 mins
Total Time:
30 mins
8 servings


  • 2 medium eggplant

  • 1 ½ cups plain yogurt

  • 1 small onion, minced

  • ¼ teaspoon cayenne pepper

  • salt and pepper to taste

  • 1 serrano pepper, seeded, finely chopped

  • 2 tablespoons chopped cilantro


  1. 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.

  2. 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.

Nutrition Facts (per serving)

66 Calories
1g Fat
12g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 66
% Daily Value *
Total Fat 1g 1%
Saturated Fat 1g 3%
Cholesterol 3mg 1%
Sodium 181mg 8%
Total Carbohydrate 12g 4%
Dietary Fiber 5g 17%
Total Sugars 7g
Protein 4g
Vitamin C 5mg 23%
Calcium 99mg 8%
Iron 0mg 2%
Potassium 443mg 9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.