GOT EGGPLANT?? My mom stopped by the farmers market the other day and bought this large and round eggplant. She couldn't help it; it was so beautiful. It called out to her, "bring me home and cook me". So she did.
Eggplant is such a versatile ingredient. You can make anything with it: dips, curries, stew, or just throw it on a grill. I especially love eating eggplant with my grilled cheese sandwiches.
Tonight, my mom decided to cook it another way to help us stay cool in this weather. She made eggplant raita (yogurt dip) to eat with rice and roti. Eggplant raita closely reminds of Baba Ganoush, a popular Middle Eastern dish.
Eggplant raita dish has two of my favorite ingredients: eggplant and yogurt. Let's get cooking:
- 1 lb large and round size eggplant, peeled and chopped into small pieces
- 1 Tbsp vegetable oil
- 1 tsp urad dal
- 1 tsp whole mustard seeds
- 1/2 tsp whole cumin seeds
- A pinch of turmeric powder
- 2 green chilies, finely chopped
- 3/4 cup Whole milk plain yogurt
- 1/2 tsp Salt (adjust to your taste)
- A few sprigs of fresh coriander, chopped finely (optional)
In a medium saucepan, heat oil on low-medium temperature. Once you feel the warmth on palm, add urad dal, mustard and cumin seeds. Then add green chilies and turmeric powder. Once the mustard cumin seeds start to splutter, add the chopped eggplant. Stir the mixture together and cover and cook under lid for 8 to 10 minutes. Lift the lid after that time and check to see if the eggplant is cooked.
(Hint: take a flat wooden or silicon spatula and try to cut or split the eggplant to see if it's cooked. If it cuts easily, then it's cooked. If it doesn't then, cover with the lid and cook for a few more minutes.) Once the eggplant is cooked, add salt and transfer the mixture into a serving dish and let it cool. Once it cools, add the whole milk plain yogurt and mix thoroughly, Garnish it with coriander and voila!
- If using 2% or 1% milk plain yogurt, please add 1/4 cup of sour cream to the dish to make it thicker.