11/2b (600 g) white or purple aubergines
1 large spring onion
generous 1 pint (600 Inl) low-fat natural or Greek yoghurt
1 large sprig mint
small mint leaves
Set up the steamer ready for cooking the vegetables. Trim and peel the aubergines, cut the flesh into 3/4-in (2-cm) cubes and steam for 10 minutes. Remove the root end and outermost layer of the spring onion; cut the inner, tender parts of the bulb and leaves into very thin rings. Blanch these for 5 seconds in boiling salted water and drain.
Mix the spring onion with the yogurt in a large bowl, adding 3/4 tsp salt and plenty of freshly ground pepper. Mix very thoroughly. Stir in 1 tbsp chopped mint.
Place the cooked aubergine cubes in a large bowl, crush or mash them coarsely with a fork or potato masher and leave to cook. Mix them with the yogurt, add a little more salt and pepper if needed and transfer to a serving dish. Decorate with small mint leaves. This cooling raita provides a refreshing foil to curried dishes.
Tags: aubergine, curry, mint, onion, yogurt