Roasted Eggplant Raita Food

ROASTED EGGPLANT SPREAD

Steps:

• Preheat the oven to 400 degrees F.
• Cut the eggplant, bell pepper, and onion into 1-inch cubes. Toss them in a large bowl with the garlic, olive oil, salt, and pepper. Spread them on a baking sheet. Roast for 45 minutes, until the vegetables are lightly browned and soft, tossing once during cooking.
• Cool slightly.
• Place the vegetables in a food processor fitted with a steel blade, add the tomato paste, and pulse 3 or 4 times to blend. Taste for salt and pepper.

EGGPLANT DIP/RAITA - MY FAMILY RECIPE

Steps:

• Apply some oil on eggplant and on a medium open flame roast till its skin is burnt and eggplant is soft. Make sure it gets roasted on every side. So keep changing sides. OR roast it in pre-heated oven at 350 F for about 30-35 minutes or until it is soft and roasted.
• Once roasted, remove from flame/oven and let it cool down a bit before you peel off the burnt skin and remove the stem of the eggplant. In a mixing bowl mash the eggplant using fork and let it cool down completely. In a food processor add peanuts and process twice until it breaks down into tiny pieces. Remove it in a bowl of mashed eggplant and in a same food processor bowl finely process green chilies, garlic and ginger. Add it to the eggplant mixture along with 3 cups of Greek yogurt. Season with salt and mustard. Add chopped cilantro and mix well.
• Serve immediately or refrigerate it until you are ready to serve. It tastes best when you allow the flavors to develop so if you have time let it sit in refrigerator for an hour or two. Once chilled give it a quick stir and garnish with some peanuts and chopped cilantro. Serve with whatever you like. It goes best with grilled pita, vegetables, steamed rice or anything. I can just eat a bowl full of it right away. It is that comfy! Recipe link: http://zaikazabardast.com/2012/04/30/eggplantdip/
• For more delicious recipes like this, Please visit my blog at http://zaikazabardast.com