Roasted Eggplant and Crispy Kale with Yogurt

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. 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. 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. 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. 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