Line a cookie tray or cake pan with aluminum foil. Apply the 2 tsps of oil over the eggplant and place it in the tray.
Broil in the oven on high mode for 40 minutes, flipping it once in the middle.
When the broiling is complete, remove it from the oven and let it cool.
Prepare the raita-
When the eggplant is easy to handle, remove the skin. It easily comes off. Remove the flesh and mash it thoroughly.
Now add the yogurt and salt.
Mix and prepare the tempering separately.
Heat a pan and add the remaining 2 tsps of oil. Once the oil is hot, reduce the heat to medium-low now. Then, add the mustard seeds, urad dal, chana dal, hing, dried red chili, rasam powder, and curry leaves. Mix and cook it over medium-low heat until the mustard seeds splutter. Turn off the heat and add it to the raita.
That's it. Broiled eggplant raita is ready.
Instead of rasam powder, you can use sambar powder, red chili powder, or smoked paprika.
Adjust the spices and salt according to your preference.
I prefer one cup of yogurt for this measure. You can adjust depending upon the amount of the mashed eggplant.