Roasted Eggplant and Crispy Kale with Yogurt

Name: Roasted Eggplant and Crispy Kale with Yogurt
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Mediterranean
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)

4 steps

Prep:5minCook:25min

Roasting the eggplants at a high heat will make the flesh very tender while making the skin a little crispy.

Updated at: Thu, 17 Aug 2023 01:44:57 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories385.8 kcal (19%)

Total Fat26.1 g (37%)

Carbs29.2 g (11%)

Sugars12.9 g (14%)

Protein17.6 g (35%)

Sodium399.6 mg (20%)

Fiber18.8 g (67%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2eggplants

medium, Italian, quartered lengthwise, cut crosswise into 1-inch pieces

¼ cupvegetable oil

kosher salt

1 teaspoondried mango powder

amchoor, optional

½ teaspoonground cumin

6kale leaves

tuscan, ribs and stems removed, leaves coarsely torn

1Persian cucumber

medium

1 cupplain whole-milk greek yogurt

1 teaspoonfresh lemon juice

1garlic clove

finely grated

2 cupscherry tomatoes

halved

olive oil

for drizzling

Instructions

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.

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