Eggplant Raita

Ingredients:

• 1 medium-size eggplant
• 1 kg plain yogurt
• 1 medium-size onion thinly cut and washed in cold water 3 times squeeze the water out.
• 1 green hot chili cut into very small pieces
• 
  1 teaspoon sea salt
• 1 teaspoon cumin powder
• 1 teaspoon ground black pepper
• 1 teaspoon coriander powder
  

Directions

In a deep pot place the eggplant with 2 cups of water and let it cook on medium heat until it becomes tender. It will take about 20 minutes.

Note: If you have a gas stove or BBQ, poke knife or anything that you can rotate the egg plant with. Then use it to cook it over the flame until the outer skin is a bit burnt. The rest of the process is the same, BBQ or cooking on the gas flame gives a great taste to the raita.

Turn off the heat and drain the water out. Place the eggplant on a cutting board and let it cool for 30 minutes. Peel the skin off and get rid of the eggplant skin. Then chop the eggplant with a knife into small pieces.

In a deep bowl, add yogurt and all the spices, onion, and chopped eggplant. 

Mix and serve with some main dish.