• Aaisha Fakih


Eggplant, Aubergines, or a Brinjal- many names to the very versatile vegetable. Eggplant can be made in various ways and today I present a very simple yet absolutely delish relish or a dip or a perfect Indian 'Baingan ka Raita' to go with your kababs or fried chicken or just have it with your bread.

To make this recipe we need a big size brinjal/eggplant, chopped onion, garlic, herbs, greek yogurt or you can use plain yogurt, black pepper powder, salt, and some olive oil. And finally tempering the dish before serving just oomphs the flavor and raises the bar.

And let me tell you, if there is any leftover, you can store it in an airtight container and it's going to taste even tastier as the flavors develop with time even better.

This recipe was shared by my friend and the credit goes to her for letting me know about this yummy goodness so I could share here on my blog. It was an absolute delight and loved by all. The eggplant wasn't even noticed by the kids and they just enjoyed it as any yummy dip.

So, let's get started with the recipe-


Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes

Cuisine: Indian Author: Aaisha


  • 1 large eggplant

  • 4 cloves of garlic

  • 1 medium onion chopped

  • 400gms of greek yogurt

  • A handful of the herb of your choice ( i used dill)

  • 1 tsp black pepper powder

  • 3/4 tsp salt

  • 1 green chili chopped

  • 2-3 tbsp of olive oil

For Tempering

  • Cumin seeds

  • Dried red chilies

  • Curry leaves


  1. In a pan, put the eggplant and the garlic cloves & just drizzle olive oil over it and cover and let cook on simmer for a few minutes. Keep turning the eggplant after every few minutes so as to cook evenly on all sides.

  2. When the garlic has charred enough, remove it and keep aside.

  3. While the eggplant is cooking, prep the yogurt mixture.

  4. In a bowl add the yogurt, chopped onion, black pepper, salt, herbs, and chopped green chili.

  5. Mix it well.

  6. Peel the skin off the eggplant and the garlic cloves and mash it well. The aroma of the roasted garlic is soo heavenly.

  7. Mix the eggplant and garlic mixture into the yogurt and mix it well.

  8. Now prepare the tempering and temper the eggplant dip/baingan ka raita with cumin seeds, curry leaves, and dried red chilies.

  9. Your deliciously tasting and aromatic dip is ready to serve.



  • You can serve it cold too.

  • You can use plain yogurt instead of Greek yogurt.

  • Season it as per your taste and liking.

If you like the recipe and try it, don't forget to share your experience with me.
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