1 1/4 lb (600 g) white or purple aubergines
1 large spring onion
generous 1 pint (600 ml) low-fat natural or Greek yoghurt
1 large sprig mint
salt and pepper
Garnish with:
small mint leaves
1 large spring onion
generous 1 pint (600 ml) low-fat natural or Greek yoghurt
1 large sprig mint
salt and pepper
Garnish with:
small mint leaves
Serve with:
curry
method
1. Set up the steamer ready for cooking the vegetables.
2. Trim and peel the aubergines, cut the flesh into 3/4 in (2 cm) cubes and steam for 10 minutes.
3. Remove the root end and outermost layer of the spring onion; cut the inner, tender parts of the bulb and leaves into very thin rings. Blanch these for 5 seconds in boiling salted water and drain.
4. Mix the spring onion with the yoghurt in a large bowl, adding 3/4 tsp salt and plenty of freshly ground pepper. Mix very thoroughly. Stir in 1 tbsp chopped mint.
5. Place the cooked aubergine cubes in a large bowl, crush or mash them coarsely with a fork or potato masher and leave to cook.
6. Mix them with the yoghurt, add a little more salt and pepper if needed and transfer to a serving dish. Decorate with small mint leaves.
7. This cooling raita provides a refreshing foil to curried dishes.
2. Trim and peel the aubergines, cut the flesh into 3/4 in (2 cm) cubes and steam for 10 minutes.
3. Remove the root end and outermost layer of the spring onion; cut the inner, tender parts of the bulb and leaves into very thin rings. Blanch these for 5 seconds in boiling salted water and drain.
4. Mix the spring onion with the yoghurt in a large bowl, adding 3/4 tsp salt and plenty of freshly ground pepper. Mix very thoroughly. Stir in 1 tbsp chopped mint.
5. Place the cooked aubergine cubes in a large bowl, crush or mash them coarsely with a fork or potato masher and leave to cook.
6. Mix them with the yoghurt, add a little more salt and pepper if needed and transfer to a serving dish. Decorate with small mint leaves.
7. This cooling raita provides a refreshing foil to curried dishes.
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