Wash the eggplant. Pat dry with a kitchen towel.
Prik the eggplant with a fork 2 – 3 times at the equal distance.
Roast the eggplant over the direct flame of the gas stove until the skin gets nicely charred. Turn off the heat.
Allow the roasted eggplant to cool completely, peel the charred skin and nicely mash the roasted eggplant.
Whisk the yogurt along with the salt and spices. Use 1/4 Cup of water to get the desired consistency.
Now combine mashed eggplant and whisked yogurt. Mix nicely. Taste and adjust the seasoning.
Heat oil in a small pan till it starts fuming. Reduce the heat and add garlic.
Fry the garlic till it turns light golden in color. Turn off the heat.
Pour the tadka over the raita and stir to combine.
Garnish with coriander leaves before serving.
Serve Baingan Ka Raita chilled.