Roasted Eggplant And Crispy Kale With Yogurt Recipe

Name: Roasted Eggplant And Crispy Kale With Yogurt
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
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)

Servings: persons

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)

1
Preheat oven to 450u00b0F. 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.
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.
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.
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.

340

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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), and more.

Yes, Roasted Eggplant And Crispy Kale With Yogurt falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Roasted Eggplant And Crispy Kale With Yogurt

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