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🍽️ Crispy Raita with Cucumber and Eggplant

145 kcal · 30 min · 4 servings

Ingredients

• Eggplants 1 pc.
• Sunflower oil 3 tbsp.
• Salt pinch
• Organic Limes 1 pc.
• Cucumbers 1 pc.
• Mint, fresh 15 g
• Cilantro, fresh 10 g
• Yogurt, plain 500 g
• Cumin 0.5 tsp.

Instructions

1. 1. Wash the eggplant thoroughly under running water.
2. 2. Cut off the hard ends of the eggplant.
3. 3. Cut the flesh into small cubes of about 1 to 2 centimeters.
4. 4. Add some oil to a pan and heat it on medium to high heat.
5. 5. Fry the eggplant cubes for 3 to 4 minutes until golden brown.
6. 6. Season the eggplants briefly with salt.
7. 7. Place the eggplants on kitchen paper to absorb the fat.
8. 8. Let the eggplants cool on the paper.
9. 9. Cut the lime in half.
10. 10. Squeeze the juice from the lime.
11. 11. Peel the cucumber completely.
12. 12. Cut the cucumber lengthwise.
13. 13. Remove the seeds from the inside of the cucumber.
14. 14. Cut the cucumber flesh into small cubes.
15. 15. Wash the mint and coriander thoroughly.
16. 16. Shake the herbs dry.
17. 17. Remove the coarse stems from the leaves.
18. 18. Chop the herbs finely.
19. 19. Put all prepared ingredients into a bowl.
20. 20. Add the yogurt.
21. 21. Mix everything well together.
22. 22. Season the mixture with salt.
23. 23. Add ground cumin.
24. 24. Add the lime juice.
25. 25. Finally, adjust the taste of the raita with the spices.

Nutrition per serving

• kcal: 145
• Protein: 6 g · Fett/Fat: 11 g · Carbs: 7 g