Roasted Eggplant and Crispy Kale with Yogurt
A vibrant Mediterranean-inspired dish featuring charred eggplant, crispy kale, and a creamy yogurt sauce. Topped with fresh tomatoes and finished with a drizzle of olive oil, this vegetarian dish combines multiple textures and flavors.
Ingredients
- •2 whole medium Italian eggplants
- •¼ cup vegetable oil
- •1 to taste Kosher salt
- •1 teaspoon dried mango powder
- •½ teaspoon ground cumin
- •6 leaves Tuscan kale
- •1 whole Persian cucumber
- •1 cup plain whole-milk Greek yogurt
- •1 teaspoon fresh lemon juice
- •1 clove garlic
- •2 cups cherry tomatoes
- •2 tablespoons olive oil
Cooking Instructions
- 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.
25 min
- 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.
4 min
- 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.
5 min
- 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.
5 min