Eggplant and Cucumber Raita
On a lightly sprayed baking pan, place the eggplant cut-side down. Roast the eggplant beneath a hot broiler for 7 to 10 minutes, until the skin "crackles" to the touch and the flesh is tender. Remove from the heat and let cool.
1 medium eggplant, cut in half lengthwise
1 cup plain low-fat yogurt
1 medium unpeeled cucumber, chopped fine
2 cloves garlic, minced
2 tablespoons tahini
2 to 3 scallions, chopped
1 teaspoon black pepper
1/2 teaspoon salt
juice of 1 lemon
Meanwhile, in a medium mixing bowl, combine the remaining ingredients. Set aside until the eggplant is cool.
Peel off and discard the eggplant's skin. Coarsely chop the flesh and add to the yogurt mixture; blend thoroughly. Refrigerate for at least 30 minutes to allow the flavors to mingle.
Serve with vegetables or pita bread as a dip or use as a sandwich spread.
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