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Burnt aubergine raita New-recipe-icon

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

  • Prep: 5 mins
    Cook: 30 mins
  • Serves 6
  • Easy
  • Serves 6
  • Easy
  • Calories 85
  • Carbohydrates 8
  • Saturated Fat 2
  • Sugar 8
  • Protein 6
  • Fat 3
  • Fibre 3
  • Salt 0.2

Nutrition per serving

  • Calories 85
  • Carbohydrates 8
  • Saturated Fat 2
  • Sugar 8
  • Protein 6
  • Fat 3
  • Fibre 3
  • Salt 0.2

Ingredients

  • 1 aubergine
  • 450g pot natural yogurt
  • small pack spring onions, finely sliced
  • small bunch fresh mint, leaves roughly chopped

Method

  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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