Raita with Eggplant and Honey
Raita with eggplant and honey is a recipe featuring fresh ingredients from the fruit‑vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 eggplant
- olive oil (for brushing)
- Salt
- chili powder
- 4 tbsp forest honey
- 1 sprig fresh coriander
- 1 sprig fresh parsley
- 1 sprig fresh mint
- 250 g yogurt (3.5%)
- 0.5 tsp ground cumin
- 0.5 tsp ground coriander
- Salt
- pepper (ground)
Instructions
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1.
Preheat the oven to 200°C (fan‑forced). Line a baking sheet with parchment paper or brush it with oil.
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2.
Wash the eggplant, trim the stems, and slice lengthwise into about 5 mm thick rounds. Place them on the tray. Brush with a little oil and season with salt and chili powder; bake for about 10 minutes until golden brown. Drizzle each slice with honey and continue baking until the surface caramelizes slightly (about 10 more minutes). Let the eggplant cool.
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3.
Meanwhile, wash the herbs, shake dry, remove leaves, and roughly chop. Mix the yogurt with the herbs and spices thoroughly. Season with salt and pepper, transfer to a bowl or portion into serving cups, and refrigerate until ready to serve.
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4.
Dice the cooled eggplant and add it to the raita just before serving.
