Eggplant/Aubergine Yoghurt Dip

Heap of Spice
by Heap of Spice
4 People
20 hr 40 min

A delicious Eggplant Raita , whole eggplant roasted in airfryer until cooked and soft. Tempered with mustard seeds. A great accompaniment for rice , pulav or biryani!

Eggplant is a versatile ingredient, and this dish with its mix of seasonings shows why. Serve it as an accompaniment to your favorite Indian or other meal, or as part of a mezze platter with pita bread.

This recipe uses the air fryer, which is great for getting that characteristic smoky flavor in eggplant dishes.

Eggplants are one of my favourite vegetables. Roasting them in the airfryer makes them soft and tasty.

Its called Raita in India & is a popular side dish. We eat it with rice and any Indian breads like chapati and paratha . It can be made with different vegetables like aubergine, potato and even bottle gourd!

I usually make plain raita (yogurt dip) but sometimes I like to add some masala to it for extra flavour.

Check out this video recipe on how to make this delicious airfryer Aubergine dip.

Eggplant/Aubergine Yoghurt Dip
Recipe details
  • 4  People
  • Prep time: 20 Hours Cook time: 40 Minutes Total time: 20 hr 40 min
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Ingredients for the dip
  • 1 big Aubergine / Eggplant /Baingan
  • 1/2 cup thick yoghurt
  • 2 green chillies, finely chopped
  • Fresh coriander, chopped finely
  • Salt to taste
  • 1 teaspoon sugar ( if yoghurt is sour )
  • Oil for greasing the Aubergine
  • 2-3 tablespoons Pomegranate seeds
For Tempering
  • 1 teaspoon Oil
  • 1/2 teaspoon Mustard seeds
  • 1/2 teaspoon Urad dal
Pre heat air fryer for 10 mins @200c.
If using oven , preheat oven @ 200c.
Grease little oil on a foil , wash Aubergine and smear little oil.
Using a fork , poke few holes on all the sides of the eggplant. This will help the eggplant to cook through.
Place the eggplant on the aluminium foil.
Pre heat air fryer for 10 mins @200c and place the eggplant in the airfryer.
If using oven , preheat oven @ 200c and place in the oven.
Cook until soft for about 35-40 mins.
Flip the sides a couple of times in between so the all sides are evenly cooked.
Using tongs , place the cooked eggplant in a bowl and close the lid.
This step helps to peel the skin easily.
When the eggplant is still hot but can be touched , peel the skin.
Mash the eggplant until smooth and pulpy , using a fork.
Add yoghurt, green chillies , salt , coriander and sugar.
Mix it all well.
For tempering : in a pan , heat a teaspoon of oil.
Add mustard and urad dal.
When it splatters , add it to the yoghurt and mix well.
Additionally 2-3 tablespoons of pomegranate seeds can be added.
This gives a good crunch to the raita.
  • The eggplants can also be roasted directly on flame. Roasting directly on flame gives an earthiness to the dish and highly recommended.
  • When the eggplant is cooked, let cool slightly before peeling off skin and transferring to a serving dish.
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