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Bon Appétit

Roasted Eggplant and Crispy Kale With Yogurt

5.0

(10)

Image may contain Food Dish Meal Platter Plant and Vegetable
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 in London.

Recipe information

  • Yield

    4 servings

Ingredients

2

medium Italian eggplants (about 1½ pounds total), quartered lengthwise, cut crosswise into 1-inch pieces

¼

cup vegetable oil

Kosher salt

1

teaspoon dried mango powder (amchoor; optional)

½

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

  1. Step 1

    Preheat oven to 450°. 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.

Nutrition Per Serving

Calories (kcal) 250
Fat (g) 18
Saturated Fat (g) 4
Cholesterol (mg) 10
Carbohydrates (g) 19
Dietary Fiber (g) 6
Total Sugars (g) 11
Protein (g) 9
Sodium (mg) 35
Explore Bon AppétitSaladEggplantVegetableKaleLeafy GreensYogurtWeeknight MealsSideNut-FreeGluten-FreeHealthyishRoastDinner
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Reviews (10)

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  • This was really simple to make and a hit at our dinner party. I added a few red chilli flakes at the end for some kick.

    • Smitha

    • California

    • 1/2/2022

  • I was looking for a recipe that involved eggplant and kale not smothered in cheese and was pleasantly surprised at how easy and good this one was. I used 2% yogurt since that's what I had on hand but it still tasted fantastic. Only change I would do is grating a small clove of garlic rather than a normal sized one. I do love garlic and all, but one raw clove was a bit much for only one cup of yogurt.

    • Catherine

    • Simsbury, CT

    • 8/20/2021

  • Delicious and easy! I didn't have the mango powder so I just used cumin, and it was still very flavorful. I used about half on an English cucumber instead of one of the little Persian cucumbers. I also used non-fat Greek yogurt, and less lemon juice. Will definitely be making again!

    • Kristen

    • Seattle, WA

    • 3/19/2021