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
Servings: 4
Calories: 125kcal
Equipment
- 2 bowls
- Baking sheet
- Small pan
Ingredients
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
Method
- 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.
Nutrition
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