Name: Roasted Eggplant and Crispy Kale with Yogurt
Yield: 4 servings
Ingredients: 2 medium Italian eggplants (about 1 1/2 pounds total), quartered lengthwise, cut crosswise into 1-inch pieces; 1/4 cup vegetable oil; Kosher salt; 1 teaspoon dried mango powder (amchoor; optional); 1/2 teaspoon ground cumin; 6 Tuscan kale leaves, ribs and stems removed, leaves coarsely torn; 1 medium Persian cucumber; 1 cup plain whole-milk Greek yogurt; 1 teaspoon fresh lemon juice; 1 garlic clove, finely grated; 2 cups cherry tomatoes, halved; Olive oil (for drizzling)

Roasted eggplant with crispy kale and yogurt on a plate.

Photo by Peden + Munk

Roasting the eggplants at a high heat will make the flesh very tender while making the skin a little crispy. This recipe is from Gunpowder, an Indian restaurant in London.

Recipe information

Yield
4 servings

Ingredients

2 medium Italian eggplants (about 1 1/2 pounds total), quartered lengthwise, cut crosswise into 1-inch pieces

1/4 cup vegetable oil

Kosher salt

1 teaspoon dried mango powder (amchoor; optional)

1/2 teaspoon ground cumin

6 Tuscan kale leaves, ribs and stems removed, leaves coarsely torn

1 medium Persian cucumber

1 cup plain whole-milk Greek yogurt

1 teaspoon fresh lemon juice

1 garlic clove, finely grated

2 cups cherry tomatoes, halved

Olive oil (for drizzling)

Preparation

Step 1
Preheat oven to 450°F. Toss eggplants with vegetable oil on a rimmed baking sheet; season with salt. Roast, tossing halfway through, until eggplants are charred in spots and tender, 20–25 minutes. Remove from oven, sprinkle with mango powder (if using) and cumin, and toss to coat.
Step 2
Meanwhile, heat a dry large skillet, preferably cast iron, over medium-high. Add kale, arranging to fit in a single even layer (work in batches if needed), and cook, turning occasionally, until charred in spots and crisp, about 4 minutes.
Step 3
Grate cucumber on the medium holes of a box grater; squeeze out excess liquid with your hands and transfer to a medium bowl. Mix in yogurt, lemon juice, and garlic; season with salt.
Step 4
Toss tomatoes with a good pinch of salt and a drizzle of olive oil in a medium bowl. Spoon yogurt mixture onto a platter and layer eggplants, kale, and tomatoes on top. Drizzle with more olive oil.

TagsSalad Indian South Asian Asian Eggplant Vegetable Kale Leafy Greens Yogurt Dairy Side Dinner Gluten Free Nut Free Vegetarian Bon Appétit

Recipe notes

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