Ingredients

The following ingredients have 4 Servings
  • 2 small eggplants, cut into bite-sized chunks
  • kosher salt and olive oil
  • 1/2 cup Greek yogurt
  • 1/4 cup grated cucumber (about a 3-inch piece of cucumber)
  • 1/4 teaspoon cumin
  • 1 clove garlic, grated or minced
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • fresh mint
  • 1/2 cup cherry tomatoes, halved
  • naan, pita, or bread for serving

Instruction

  • Preheat the oven to 400F. Arrange the eggplant in one layer on a baking sheet. Drizzle it with olive oil and sprinkle all over with salt. Roast the eggplant for 40-50 minutes until very soft and dark on the bottom (the edge that touches the pan).
  • Meanwhile, make the raita. Combine the yogurt, cucumber, cumin, garlic, sugar, and salt in a bowl. Taste, and add more sugar or salt a pinch at a time to enhance the flavor.
  • To assemble, spread the yogurt mixture on the bottom of a plate or shallow bowl. Top with a heap of the eggplant. Scatter mint leaves and cherry tomatoes on top. If you'd like, finish with a drizzle of olive oil and another sprinkle of salt.
  • Serve with naan or pita for dipping and forks for scooping. Enjoy!