Roasted Eggplant Salad With Cucumber-Yogurt Sauce, Tomatoes, And Kale Recipe

Name: Roasted Eggplant Salad With Cucumber-Yogurt Sauce, Tomatoes, And Kale
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium eggplants (about 11/2 -2 pounds total), quartered lengthwise, cut crosswise into 2-inch pieces, see notes above; 1/4 cup plus 1 tablespoon grapeseed or olive oil, see notes; kosher salt; 6 to 8 Tuscan kale leaves, ribs and stems removed, leaves coarsely torn (2 to 3 oz once stemmed), optional, see notes above; 1/2 teaspoon cumin seed, toasted and crushed, or ground cumin, see notes above; 1 cucumber (about 8 oz); 1 cup whole milk (or 2%) plain Greek yogurt; 1 clove garlic, crushed, optional; 1 lemon, halved; 2 cups cherry tomatoes, halved; 1 tablespoon extra-virgin olive oil plus more for drizzling

Servings: persons

2 medium eggplants (about 11/2 -2 pounds total), quartered lengthwise, cut crosswise into 2-inch pieces, see notes above
1/4 cup plus 1 tablespoon grapeseed or olive oil, see notes
kosher salt
6 to 8 Tuscan kale leaves, ribs and stems removed, leaves coarsely torn (2 to 3 oz once stemmed), optional, see notes above
1/2 teaspoon cumin seed, toasted and crushed, or ground cumin, see notes above
1 cucumber (about 8 oz)
1 cup whole milk (or 2%) plain Greek yogurt
1 clove garlic, crushed, optional
1 lemon, halved
2 cups cherry tomatoes, halved
1 tablespoon extra-virgin olive oil plus more for drizzling

1
Preheat oven to 450u00b0F. Toss eggplants with 1/4 cup of the oil on a rimmed baking sheet; season with salt (at least 1 teaspoon kosher salt). Roast, until eggplant pieces are deeply golden on the side touching the sheet pan, 30 minutes or so. Remove from oven, flip over each piece gently using a fork or spatula (this is just to ensure the pieces are golden and to ensure they don't stick). Set aside.
2
If making the kale chips, spread them onto a sheet pan, toss with 1 tablespoon grapeseed oil and cook at 450u00b0F for 7 to 10 minutes or until crispy. Remove from oven and transfer kale to a plate.
3
Grate the cucumber coarsely on a box grater. In a medium bowl, stir the cucumber into the yogurt, along with the garlic, if using, and the juice of half the lemon (about 1.5 tablespoons). Add the toasted, ground cumin seed. Season with salt, starting with 1/4 teaspoon kosher salt, adding an additional 1/4 teaspoon if necessary. (I've been using 1/2 teaspoon kosher salt total for the yogurt sauce.)
4
Toss tomatoes with a good pinch of salt and the tablespoon 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. Taste. Sprinkle with nice sea salt (if you have it) and squeeze the remaining half lemon over top if you wish-I find if I am using the kale, the additional lemon at the end is really nice.

344

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 11 ingredients. The key ingredients include: 2 medium eggplants (about 11/2 -2 pounds total), quartered lengthwise, cut crosswise into 2-inch pieces, see notes above, 1/4 cup plus 1 tablespoon grapeseed or olive oil, see notes, kosher salt, 6 to 8 Tuscan kale leaves, ribs and stems removed, leaves coarsely torn (2 to 3 oz once stemmed), optional, see notes above, and more.

Yes, Roasted Eggplant Salad With Cucumber-Yogurt Sauce, Tomatoes, And Kale falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roasted Eggplant Salad With Cucumber-Yogurt Sauce, Tomatoes, And Kale

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