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aubergine raita
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Nutrition Facts
Aubergine raita
Amount Per Serving
Calories 125 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 2g13%
Cholesterol 10mg3%
Sodium 548mg24%
Potassium 378mg11%
Carbohydrates 13g4%
Fiber 4g17%
Sugar 9g10%
Protein 4g8%
Vitamin A 195IU4%
Vitamin C 56mg68%
Calcium 111mg11%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Aubergine raita

Add some pizzazz to your dinner
Prep Time5 mins
Cook Time35 mins
Total Time40 mins
Course: Side Dish
Cuisine: Indian
Servings: 4
Calories: 125kcal
Author: Chetna Makan


  • 2 bowls
  • Baking sheet
  • Small pan


For the aubergine

  • 1 aubergine cut into 2.5cm cubes
  • 1/4 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 1 tbsp sunflower oil

For the yogurt

  • 300 g natural yogurt
  • 50 ml water
  • 1/2 tsp salt
  • 1/2 tsp sugar

For the tadka

  • 1 tsp sunflower oil
  • 1 tsp panch poran (Indian 5 spice)
  • 10 fresh curry leaves
  • 2 green chillies finely chopped


  • Preheat the oven to 200°C (400°F), Gas Mark 6. Put the aubergine cubes into a bowl with the salt, pepper and oil and mix well. Spread the cubes on a baking sheet and roast for 30 minutes, turning them halfway through cooking.
  • In a bowl, whisk together the yogurt, water, salt and sugar. Once the aubergines are done, stir them into the yogurt.
  • To make the tadka, heat the oil in a small pan and add the panch poran. After a few seconds, when it starts to sizzle, add the curry leaves and green chillies and cook just a few seconds more. Pour the tadka over the raita and serve.


Calories: 125kcal | Carbohydrates: 13g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 548mg | Potassium: 378mg | Fiber: 4g | Sugar: 9g | Vitamin A: 195IU | Vitamin C: 56mg | Calcium: 111mg | Iron: 1mg