Cooking with B.J

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Baingan Ka Raita
Eggplant With Yogurt


- 1 kg. eggplants (medium sized,black)
- 1 cup yogurt
- 4 garlic cloves, crushed
- 2-3 green chilies, crushed
- salt to taste
- 1tsp. dried or fresh mint, chopped
- chat masala, to taste
- 1\2 cup flour
- oil for frying 

1. Wash and peel the eggplant. Cut into oval slices, 1cm thick. Dab the slices with flour.
2. Heat oil in a frying pan and fry until light brown in color. Drain off oil and place on absorbent kitchen paper.
3. Add a little water to the yogurt and stir with a fork until smooth and creamy. Add crushed garlic, green chilies, salt and mint to it. Mix well.
4. Arrange the eggplant's slices in a serving dish and cover with yogurt mixture. Sprinkle with chat masala.     
Serve with a variety of Rice