Burnt aubergine raita
- Barney Desmazery
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Serves 6
Easy
Prep: 5 mins
Cook: 30 mins
A star rating of 5 out of 5.4 ratingsRate
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Make this aubergine raita as a side dish for a summer barbecue. With yogurt, spring onions and mint, it's a refreshing accompaniment to meat dishes
Gluten-free
Healthy
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
1 aubergine
-
450g pot natural yogurt
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small pack spring onions
finely sliced
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small bunch fresh mint
leaves roughly chopped
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Nutrition: Per serving
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kcal85
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fat3g
low
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saturates2g
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carbs8g
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sugars8g
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fibre3g
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protein6g
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salt0.2g
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Method
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step 1
While the barbecue coals are glowing orange, spend 10 mins charring the aubergine all over to blister the skin and make the flesh limp. If not barbecuing, do this over a gas flame or under the grill – it should take about 20 mins. Leave to cool, then cut in half and scoop out the soft flesh. Mix everything together in a bowl and season to taste. (Can be made a day ahead and kept in the fridge.)
Recipe from Good Food magazine, June 2017
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A star rating of 5 out of 5.4 ratings
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