Grilled Eggplant and Greens with Spiced Yogurt

side yogurt mint eggplant kale summer bon appétit vegetarian pescatarian wheat/gluten-free peanut free soy free no sugar added kosher

Alison Roman

4 servings

Source

Ingredients

2 medium Japanese eggplants or 1 globe eggplant (about 1 pound), sliced crosswise on a diagonal 1/2"-thick

3/4 teaspoon ground turmeric

6 tablespoons olive oil, divided, plus more for serving

Kosher salt

Freshly ground black pepper

2 large bunches hardy greens (such as kale or Swiss chard)

1/2 cup fresh mint leaves

3/4 cup plain Greek yogurt

1/4 teaspoon garam masala or curry powder

Lemon wedges (for serving)

Method

Prepare grill for medium-high heat. Toss eggplant with turmeric and 2 tablespoons oil in a medium bowl; season with salt and pepper. Toss greens with 2 tablespoons oil in a large bowl; season with salt and pepper.

Grill eggplant, turning often, until tender and charred in spots, 5-8 minutes; transfer to a large bowl.

Grill greens, turning often, until lightly charred in spots, about 2 minutes; transfer to a cutting board and let cool slightly. Remove thick ribs and stems from greens and discard. Tear large leaves into large pieces; transfer to bowl with eggplant, add mint and 2 tablespoons oil, and toss to combine.

Mix yogurt and garam masala in a small bowl; season with salt and pepper.

Spoon yogurt onto a platter and top with eggplant, greens, and mint mixture. Drizzle with more oil and serve with lemon wedges.