Roasted Eggplant Raita from The Flavor Equation by Nik Sharma

Ingredients

• 1 medium eggplant (13 oz [370 g])
• 1 tsp black or brown mustard seeds
• 2 Tbsp grapeseed oil or other neutral oil
• 1 tsp cumin seeds
• ¼ cup [60 ml] water, chilled
• 1 cup [240 g] plain unsweetened Greek yogurt, chilled
• 1 tsp fresh lime juice
• 2 Tbsp chopped cilantro
• 1 green chilli, minced
• ½ tsp freshly ground black pepper
• 2 Tbsp chopped mint
• Smoked sea salt or Fine sea salt
• 1 Tbsp extra-virgin olive oil
• 3 shallots (total weight 6½ oz [180 g]), minced
• 1 tsp red chilli flakes, such as Aleppo