Aubergine Raita

Aubergine Raita Blog Pic-2.jpg

Ah I can't quite think of a better dish to have on a warm evening, where you need something cool, fresh and flavoursome to soothe your sleepy body from a sun drenched day. 

This creamy raita, has glorious succulent strips of roasted aubergine running through it, along with crunchy gems of sweet shallots and bursts of fresh tomato. Its a super easy dish to make which is absolute heaven dolloped next to a roast chicken, or I've enjoyed it simply spread over some toasted crusty bread washed down with a cool glass of wine. 

Sri Lankans often make this raita to balance the heat of a spicy biryani or alongside a spread of hot curries. Ammie was telling me that in Sri Lanka they usually roast the aubergines over hot charcoal, which gives it a beautifully smoky flavour. If I close my eyes with each mouthful, I can just imagine the lovely smells of roasting aubergines with the feeling of my toes snuggled in the warm Sri Lankan sand :) 

Serve: 4

Prep time: 15 mins

Cooking time: 10 mins

Ingredients

  • 1 large aubergine

  • 5 Sri Lankan red shallots or 1/2 red onion - finely sliced

  • 1 tomato, finely chopped

  • 4 tablespoons of thick coconut milk or natural yoghurt

  • 1/2 lime, squeezed

  • salt and pepper to taste

Optional

  • 2 or 3 green chillies - finely chopped

  • 2 teaspoons of maldive fish

  • Chopped parsley or coriander to garnish

Method

  1. Place the aubergine with its skin on under the grill or on a hot BBQ and keep turning frequently. Don't worry if the skin goes black!

  2. It should take 10-15 mins for the aubergine to cook, check its cooked by poking it to see if the skin has softened and its squidgy inside.

  3. Whilst the aubergine is roasting away. Finely chop the shallots, tomato and chilli.

  4. Add these into a mixing bowl with the maldive fish and yoghurt/thick coconut milk

  5. Stir well together using a spoon!

  6. Once the aubergine is cooked, remove from the grill and leave to cool for 5 mins

  7. Once the aubergine is cool, using your hands gently peel away and remove the roasted skin. Then using a fork or your hands, tear away the aubergine flesh so you have lots of lovely soft strips of different sizes

  8. Add the soft aubergine flesh to the mixing bowl and mix together with the other ingredients

  9. Season with salt, pepper and a squeeze of lime

  10. Garnish with a generous sprinkling of parsley or coriander

  11. Enjoy!