Eggplant Raita/Dip (Whole30) (Edit recipe)

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The Eggplant Raita is super simple and so delicious. In kashmir, it's called "buz wangun" which literally translates to roasted Eggplant. It has cultural significance and is cooked during a festival called Pann , when we celebrate and pray to Lord Ganesha. It's like a cross between tzatziki and baba ganoush, so creamy and refreshing! A perfect summer side and super simple to make with just 4 main ingredients . You can also eat it as a dip with raw veggies or crackers. I made a #whole30 and #vegan compatible recipe this time using kitehill unsweetened almond milk yogurt. You can substitute that with any yogurt of choice.

PREP TIME

5 minutes

COOK TIME

45 minutes

INGREDIENTS

8

Serves: 4

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Ingredients

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Cut the eggplant in two halves lengthwise, spray oil on the fleshy side and place face down on an sheet pan
  2. Roast the eggplant at 400 F for about 45 mins. Remove and let it cool. Peel of the skin, it should come off easily and mash the eggplant flesh
  3. Add yogurt to a bowl and whip it up till it smooth, add some water for a thinner consistency
  4. Add the cumin powder , paprika and salt to the yogurt
  5. Add the mashed eggplant and mix it up
  6. Garnish with mint leaves and chopped green chilies
  7. Serve as a side salad or dip

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About This Recipe

Show nutritional information
This is our estimate based on online research.
Calories:82
Fat:5 g
Carbohydrates:7 g
Protein:5 g
Cholesterol:0 g
Sodium:589 mg
Fiber:3 g
Sugars:2 g
Calculated per serving.
Coconut Free Dairy Free Egg Free FODMAP Free GAPS Gluten Free Grain Free Pescetarian Plant Based Shellfish Free Side Dishes Specific Carbohydrate Diet Sugar Free Vegan Vegetarian Whole30

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