Global Vegetarian - Eggplant and Cucumber Raita

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Eggplant and Cucumber Raita

 

Recipe By : Global Vegetarian, by Jay Solomon, page 68

Serving Size : 6 Preparation Time :0:00

Categories : Appetizers Global Vegetarian

Side Dishes Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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Vegetable spray

1 medium eggplant -- cut in half lengthwi

1 cup plain low-fat yogurt

1 medium unpeeled cucumber -- chopped fine

2 cloves garlic -- minced

2 tablespoons tahini

2 (2-3) scallions -- chopped

1 teaspoon black pepper

1/2 teaspon salt

juice of 1 lemon

 

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.

 

Meanwhile, in a medium mixing bowl, combine the remaining ingredients. Set aside

untol 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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