Eggplant Raita

Fire-Roasted Eggplant Raita

1 medium Italian eggplant (about 1 pound)
3 tablespoons canola oil, divided
1/2 cup plain whole or low-fat yogurt--soy yogurt
1/2 teaspoon salt
1/2 teaspoon sugar
2 tablespoons minced red onion
2 tablespoons finely chopped cilantro leaves
1 medium green serrano chile, finely chopped (optional)
1/4 teaspoon cayenne
1/2 teaspoon mustard seeds

Smoke the eggplant under the broiler, over an open stovetop flame, or on an outdoor grill. First, wash the eggplant and dry it thoroughly. Using the tip of a small knife, pierce the skin in a couple of places and rub it lightly with 1 tablespoon of the oil. Place the eggplant over the flame or under the broiler. Turn frequently so it blackens evenly on all sides. In 15 to 20 minutes, it will turn soft and will collapse on itself when touched. Remove to a bowl and set aside to cool.

In a medium bowl, lightly beat the yogurt (I have no idea if there is a vegan yogurt supplement but I hope so!) with the salt and sugar. Then stir in the onion and cilatro and the chile (if using).

Skin the eggplant when completely cool. The skin should peel off easily, leaving the wonderful smoky flesh behind. Save the juices that have collected in the bowl. Add the juices and the skinned eggplant to the yogurt mixture and combine well. Don't mash the eggplant too much; the naturally lumpy texture is desirable.

Make the tadka: Place the cayenne in a small pile on the raita, but do not mix in yet. Heat the remaining 2 tablespoons of the oil in a small skillet or butter warmer over high heat. When the oil begins to smoke, add the mustard seeds, covering the pan with a lid or spatter screen. After the seeds stop sputtering, pour the hot oil directly on top of the cayenne. Swirl the dressing decoratively into the yogurt just before serving. Serve cold or at room temperature.

Serves 4

from 5 Spices, 50 Dishes by Ruta Kahate