Eggplant Raita/Dip (Whole30) (Edit recipe)

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.

5 minutes

45 minutes

Difficulty:

Easy

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.

by Masala Paleo

Serves: 4

Ingredients

1 whole Eggplant, large
1 cup Kite Hill Greek Style Yogurt -Plain Unsweetened, sub with regular yogurt you are ok with diary
1 tsp Ground Cumin
1 tsp Smoked Paprika
1 tsp Salt

For the garnish

1 sprig Mint Leaves
2 whole Green Chilies, chopped

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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

Cut the eggplant in two halves lengthwise, spray oil on the fleshy side and place face down on an sheet pan
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
Add yogurt to a bowl and whip it up till it smooth, add some water for a thinner consistency
Add the cumin powder , paprika and salt to the yogurt
Add the mashed eggplant and mix it up
Garnish with mint leaves and chopped green chilies
Serve as a side salad or dip