Roasted Eggplant-Mint Raita

1 eggplant, about 1 pound
1 1/2 cups whole-milk yogurt
2 tablespoons finely chopped mint
1 jalapeno chile, seeded and diced (optional)
1 teaspoon freshly squeezed lemon juice, or to taste
1/2 cup prepared Mango chutney (optional)

Cut the eggplant in half lengthwise and lightly oil the cut side. Place cut side down on a baking sheet and roast in the oven until tender, 45 minutes to 1 hour. Remove from the oven. When cool enough to handle, remove the pulp, chop the flesh, and let cool completely. Transfer to a food processor or blender and puree with the yogurt, mint, and chile until relatively smooth but still a little chunky. Season with salt and lemon juice.

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