The farmers’ market in high summer is the best bet for finding the small, inky-purple, round eggplants used in this recipe. They may be labeled Japanese, Indian, Italian—or simply “baby.” If you have an Asian grocer near you, try that. Alternately, use another small, purple- or lilac-colored type.
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Mix ginger, garlic, coriander, cumin, turmeric, 2 Tbsp. oil, and 1 tsp. chili powder in a small bowl.
Step 2
Quarter eggplants lengthwise through rounded bottom, stopping ½" short of the stem. Gently pry quarters open without detaching flesh from stem; season with salt. Spoon spice mix into each eggplant, making sure inside flesh is coated.
Step 3
Heat 3 Tbsp. oil in a large skillet, preferably nonstick, over medium-high. Cook eggplants in a single layer, turning occasionally, until golden brown all over, 8–10 minutes total. Reduce heat to low and add ¼ cup water. Cover and cook, turning eggplants halfway through, until tender, 12–16 minutes.
Step 4
Spoon raita on a platter. Arrange eggplants over, then top with cilantro. Sprinkle with more chili powder and drizzle with oil.
