Bengan Bharta Raita is one of the famous home cooking recipe of Pakistan. My grandma makes the best….. Try it with besan ki roti in summer and I am sure you are going to love it. It tastes a bit like Babaganouge (Lebanese dip) but without lemon and Tahini………

Ayesha’s kitchen

Ingredients:

• 1 aubergine/ eggplant (large size)
• 1 red onion chopped
• 1 tomato chopped

FOR RAITA

• ½ kg full cream yogurt
• 1 small green chilli
• A handful of fresh coriander
• A handful of fresh mint leaves
• Some salt to season

Procedure:

-In a mortar and pestle, crush green chilli, coriander and mint. Add yogurt and mix. Season with some salt.

-Grill aubergine on naked fire until its skin starts blistering and it gets extra soft and watery from inside. (use tongs to change sides)

-Remove from flame and put it on a plate. Now holding one side with tongs start scraping the burnt skin with a sharp knife. Take off all the skin.

-Mash the pulp in mortar and pestle and add it to the raita we made.

-Add chopped onion and tomatoes and mix. Refrigerate for 1 hr before serving.