🇵🇰 Pakistani Vegetarian

Eggplant Raita Bowl

Name: Eggplant Raita Bowl
Prep time: 10 min
Total time: 10 min
Yield: 6 servings
Cuisine: Pakistani
Ingredients: 400 g Yogurt; 1/2 tsp Garam Masala; to taste Salt; 2 cloves, grated Garlic; 3 tbsp, good and fruity Ghee; 1/2, juiced Lemon; 2 large Eggplant; 1 tsp Roasted Cumin

🇵🇰 Pakistani

A creamy, swooshable pakistani dip built around eggplant — built for torn bread and long evenings. 10 minutes of mostly hands-off cooking.

Prep 10 min Cook 0 min Serves 6 Easy

Ingredients

Yogurt400 g
Garam Masala1/2 tsp
Saltto taste
Garlic2 cloves, grated
Ghee3 tbsp, good and fruity
Lemon1/2, juiced
Eggplant2 large
Roasted Cumin1 tsp

Optional extras

Fresh Cilantrohandful, to finish

Instructions

1
Prepare the eggplant — roast, boil or mash it depending on what it is, until completely soft.
2
Beat it smooth with the olive oil, adding it in a slow stream for a silky texture.
3
Season with the garlic, lemon juice, garam masala and salt — taste as you go.
4
Swoosh onto a plate with a spoon-back of oil, a sprinkle of fresh cilantro, and serve with warm bread.

Chef's tip

Prep everything before the heat goes on — pakistani cooking moves fast once it starts.

Cook it with your pantry → Share this page: /dish/1049

Watch how it's made

Video: Perfect Summer Eggplant Recipe - Cool & Delicious | Baingan ka Raita | Recipe in English · on YouTube