Recipe by: Meesha Mausoof

Serves: 5

Source: Family recipe



  • 500g eggplant (yields 1 cup boiled eggplant)
  • 2 cups yogurt
  • 3 tbsp water
  • 1 small onion, finely chopped
  • 1 green chilli, sliced
  • 1 ½ tbsp mint leaves, chopped
  • ½ tsp red chili powder
  • ½ tsp salt
  • ½ tsp black pepper powder
  • ¼ tsp cumin (whole or slightly ground)


  • Peel the eggplant and cut it into small pieces.
  • Boil it in 1 cup water until they become tender and the water in the pot has dried.
  • Crush the eggplant with a fork until it has a paste like consistency.
  • In another bowl, whisk the yogurt with water until smooth.
  • Add spices, chopped onion, green chili and mint. Mix it well and then mix in the eggplant.
  • Let it cool in the fridge before serving.

Download PDF version here: pakistani-eggplant-raita-meesha-mausoof