Recipe by: Salma Rajani

Serve with curries, salads or rice or can be served as a dip


  • 1 large brinjal (eggplant)
  • 1 pot yogurt plain or Greek
  • ½ tsp coriander powder
  • Salt to taste
  • 1-2 Tbls milk (optional)


  • Cut the brinjal into ½ cm round discs.
  • Take the eggplant and gently rub olive oil. Put it in the oven to grill for a few mins till soft.
  • Mix the yogurt well to make it smooth. Add in salt to taste plus coriander powder. If the yogurt is too thick or is a little sour, add 1-2 Tbls of milk to give it a better taste and consistency.
  • Add the grilled eggplant.
  • Serve

Download PDF here: Salma_s Pakistani Brinjal Raita (eggplant dip)