Serves 6 to 8
• 1 large eggplant (about 1½ lbs.)
• 2 Tbs. vegetable oil
• ⅓ cup chopped onions
• 1 tsp. peeled and grated fresh ginger
• 1 tsp. Garam Masala
• ¼ tsp. cayenne pepper
• 1 small tomato, coarsely chopped
• 1 tsp. salt, or more to taste
• 2 cups yogurt
• 1 Tbs. coarsely chopped fresh cilantro (coriander leaves)
1. Prick the eggplant with a fork in several places and roast it in a preheated 400 degree oven until it is completely soft and collapsed—about 1 hour. Allow it to cool slightly, then split it in half and scoop out all the pulp. Drain off the excess liquid and coarsely chop the pulp.
2. Heat the vegetable oil in a medium-sized saucepan and sauté the onions in it until they are translucent. Add the grated ginger, garam masala, and cayenne. Stir over low heat for about 2 minutes, then add the chopped tomato. As soon as the tomato is starting to get soft, remove from heat and stir in the eggplant pulp, salt, yogurt, and cilantro. Taste, and adjust the seasoning with more salt if necessary.
3. Chill the raita for an hour or two before serving.
