OVERVIEW
Burning aubergine is one of my favourite ways of getting incredible flavour – that natural smokiness goes all through the flesh when the outside burns. I’ve infused all that flavour through a raita, mixed with yoghurt, chopped onions, herbs and spices to create a lovely dip. Adding the burnt aubergine takes it far beyond plain spiced yoghurt.
Watch Karan's recipe
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DIRTY COOK YOUR AUBERGINE
Set your EGG up for direct cooking with no accessories in place. Your target temperature is 220-240°C.
Rub the rapeseed oil all over the aubergine. Once at least part of the charcoal is white, use a tool to make a small well in the coals and fill it with the aubergine.
Dirty cook the aubergine, turning occasionally, until it is soft, close to collapsing, and the skin has become broken and papery.
MAKE YOUR RAITA
Remove from the EGG, leave to cool until it can be handled, then peel off the blackened skin. Don’t worry if there are still a few bits of charred skin stuck to the flesh – they’ll only add to the flavour.
In a large bowl, mash up the aubergine flesh along with all the remaining ingredients. Stir well, season to taste, then serve.
