Global Vegetarian - Roasted Eggplant and Sweet Pepper Raita

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Roasted Eggplant and Sweet Pepper Raita

 

Recipe By : Global Vegetarian, by Jay Solomon, page 128

Serving Size : 8 Preparation Time :0:00

Categories : Global Vegetarian Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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2 cups plain low-fat yogurt

2 scallions -- chopped

2 tablespoons cilantro or mint -- minced

1/4 teaspoon ground cumin

1/4 teaspoon coriander

1/4 teaspoon cayenne pepper

1/4 teaspoon salt

2 medium eggplants cut in half lengthwise

1 large red bell pepper -- halved and seeded

 

Preheat the broiler.

 

In a medium mixing bowl, combine the yogurt, scallions, cilantro, and

seasonings. Set aside.

 

Prick the eggplants' skin with a fork. Place the eggplant and pepper cut-side

down on a baking pan and, when the broiler is ready, roast the eggplant and

pepper beneath the heat until the skin is charred and crackles when touched and

the flesh is tender. Remove from the heat and let cool slightly.

 

Scrape or peel off the charred skin of the eggplant and pepper and discard. Chop

the eggplant and blend into the yogurt mixture. Finely chop the pepper and whisk

into the yogurt mixture. Serve the raita (warm or cold) as a vegetable dip,

sandwich spread, or over a baked potato. It makes a natural accompaniment to

almost any curry dish.

 

 

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NOTES : If you desire a piquant raita, add 1 to 2 New Mexico chilies or other

seasonal chili peppers. For a milder taste, replace the bell pepper with 1

chopped cucumber (skip the roasting, of course).