Smoked eggplant pairs deliciously with the yogurt. Add this raita to your rice, toast, serve as a side, or enjoy a dollop on its own. Make sure you really get a good char on the eggplant. There should be no firm or raw pieces.
makes ~4 cups
Rub the eggplant in olive oil and char grill them on an open flame, turning every 3-4 minutes once the skin turns black. Total eggplant will take about 10-12 minutes.
Remove from the heat and set aside to let cool.
Put the yogurt, onion, walnuts, cilantro, salt, and chili powder in a bowl without stirring (see step 4).
Remove skin from the charred eggplant, chop, and add to yogurt mixture. Heat up the mustard oil, pop the mustard seeds, and pour on top of the chili powder. This cooks the chili powder a bit.
Chill for 2 hours and serve.
ideas / variations
If you don’t have walnuts, use pecans or almonds instead!
Try mint instead of cilantro.