Saturday, April 7, 2007

Grilled Eggplant with Tamarind Raita

Grilled Eggplant with Tamarind Raita
Serves 2

Eggplants are funny. Not many people like them because they really don’t know what to do with them. Of course, you can make a splendid baba ghanoush with eggplant or you can enjoy it a little spicier as baigan bhartha. Personally, I like eggplant grilled. The natural flavors of the purple veggie are brought out this way, and it really is tasty. Of course, you have to dress it a little bit, and this tamarind raita does the job.

1 large eggplant, sliced into 1/4 inch thick rounds (I used baby eggplants b/c that's all I had)
1/4 cup olive oil
1 cup plain yogurt, preferably Greek yogurt
¼ tsp. tamarind paste
1 T finely chopped red onion
½ tsp. fresh lemon juice
1 tsp. finely chopped jalapeno
Salt and Pepper to taste

Brush each side of the sliced eggplant rounds with the olive oil. Sprinkle the eggplant with salt and pepper. Heat a grill on medium-high heat, and place the eggplant rounds on the grill. Grill each side for roughly 5 minutes. While the eggplant is grilling, add tamarind paste, red onion, lemon juice and jalapeno to the plain yogurt and mix well. Salt to taste. Serve the grilled eggplant with the raita.


1 comment:

Anonymous said...

I am going to try with Japanese eggplant - they are smaller, tubular and are very dark purple in color.