A bowl of burnt aubergine raita

Burnt aubergine raita

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(3 ratings)

Prep: 5 mins Cook: 30 mins


Serves 6

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

Nutrition and extra info

  • Healthy
  • Gluten-free
  • Vegetarian

Nutrition: Per serving

  • kcal85
  • fat3g
  • saturates2g
  • carbs8g
  • sugars8g
  • fibre3g
  • protein6g
  • salt0.2g
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  • 1 aubergine



    Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…

  • 450g pot natural yogurt
  • small pack spring onions, finely sliced
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • small bunch fresh mint, leaves roughly chopped



    There are several types of mint, each with its own subtle difference in flavour and appearance.…


  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.)

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Comments, questions and tips

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Soudabeh Khosravi's picture
Soudabeh Khosravi
30th May, 2020
Add some chopped Turkish cornichons to the recipe and a tsp of mustard to the dressing. Yogurt can be substituted with mayonnaise too. Absolutely delicious!
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