Indian cuisine at its best: Indian spicy aubergine raita

Indians use most of the vegetables in a recipe for raita. A thali is balanced by the cooling effect of dairy or yogurt-based dishes. Adding vegetables creates a beautiful texture. This recipe calls for roasted aubergines to be seasoned with cumin, peppercorn, and chilli. Then, they are mixed with creamy yoghurt and coriander. This dish can be made with any vegetable, including okra and carrots, or even potatoes.


300g aubergines, cut in thick round slices

5 tbsp vegetable olive oil

1 tsp cumin seeds

½ tsp black peppercorns

160g Greek Yogurt, thinned using about 3 tbsp of water

A pinch of sugar

Salt, to your liking

½ tsp Kashmiri chilli powder or mild chilli powder

To garnish, chop coriander

  • Preheat the oven to 220˚C/200°C fan/gas 7. Place the aubergine slices onto a baking tray. After brushing the oil on the slices, roast the aubergine in the oven for 30 min.
  • Use a pestle and mortar to grind the peppercorns and cumin seeds to a fine powder. Add the yoghurt to a bowl and add the sugar. Season the mixture with salt.
  • In a bowl, place the roasted aubergine and half of the yoghurt. Sprinkle the crushed cumin seeds, peppercorns, and chilli powder on top.
  • Add the remaining yoghurt to the bowl and garnish with fresh coriander. Serve alongside your favourite curry.