Charred Eggplant Raita So Tasty

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Charred Eggplant Raita

"A very first-rate aspect dish of yogurt and eggplant. You can eat it poured on pinnacle of rice or consume it with chapatti. Even on its own its delicious but a chunk highly spiced."

Ingredients :

2 medium eggplant
1 half of cups simple yogurt
1 small onion, minced
1/four teaspoon cayenne pepper
salt and pepper to taste
1 serrano pepper, seeded, finely chopped
2 tablespoons chopped cilantro

Instructions :

Prep : 10M	Cook : 8M	Ready in : 30M

Char the pores and skin of the eggplants by using roasting them on all facets on a skewer over the open flame of a gasoline burner; or, blacken them underneath an oven's broiler. When very well burnt, vicinity in bloodless water to cool, then peel off the skin of the eggplants.
Cut up the eggplant and vicinity right into a massive bowl. Mash properly with a fork or potato masher. Stir in the yogurt and onion. Season with cayenne pepper, salt and pepper to flavor. Mix well, and spoon into serving dish. Sprinkle with serrano pepper and cilantro before serving.

Notes :

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