Smoked aubergine raita with sesame seeds

Smoked aubergine raita with sesame seeds

By
From
Reza’s Indian Spice
Serves
6-8

Ingredients

Quantity Ingredient
1 large, plump aubergine
1 teaspoon cumin seeds
2 tablespoons olive oil
1 lemon, juiced
2 garlic cloves, crushed
200g greek yogurt, lightly whisked
1 tablespoon toasted sesame seeds
3 spring onions, finely chopped
1 tablespoon finely chopped mint
salt
freshly ground black pepper

Method

  1. Put the aubergines directly on the gas flame on top of the stove or under a grill, turning them from time to time until the skin is charred on all sides and the flesh feels soft. Meanwhile, put the cumin seeds in a dry frying pan and stir over a medium heat until slightly darker and aromatic. Tip into a mortar and grind coarsely with the pestle. Put the aubergine either into a plastic bag or a bowl covered with cling film. Leave for 10 minutes or so. This will help the skin to come off easily. Hold the aubergine by the stalk under cold running water and gently peel off the charred skin until you are left with just the smooth bulbous flesh. Squeeze the flesh with your fingers to get rid of any excess water and place on to a chopping board. Chop to a pulp, discarding the stalk.
  2. Put the aubergine flesh into a bowl with the olive oil, lemon juice and garlic. Beat well to mix, then fold in the yogurt, sesame seeds, cumin, spring onions and mint. Season to taste and serve either chilled or at room temperature.
Tags:
Indian
spice
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