This yogurt-based sauce works perfectly as a side dish to a spicy curry or enjoy it alone with some homemade naan bread.
This is another recipe I tried from Healthy Indian Vegetarian by Chetna Makan. To make the tadka, the original recipe calls for panch poran, but I instead used a mix of seeds, which I had in my pantry. For the naan bread recipe, see my other post here.
Aubergine Raita (with homemade Naan)
For the aubergine
For the yogurt
For the tadka
Pre-heat oven at 200C (fan). Cut the aubergines into cubes and place on a baking tray lined with a baking sheet. Drizzle the aubergine with the oil and season with salt and pepper, and mix well with your hands so that all cubes are coated with oil. Roast in the oven for 30 minutes. Once the aubergine cubes are cooked, remove from the oven and set aside to cool down.
In the meantime, mix all the ingredients for the yogurt sauce in a small bowl. To make the tadka, heat the oil in a small pan and add the seeds. Once they start to sizzle, add the chillies and curry leaves.
Once the aubergine cubes have cooled down, add the yogurt sauce. Use as much as needed, depending on the size of the aubergine: you'd want to obtain a smooth, chunky raita, but not too runny. Pour the tadka over the raita and serve.