ROASTED EGGPLANT AND CRISPY KALE WITH YOGURT

Roasted Eggplant and Crispy Kale with Yogurt image

Yield 4 servings

Number Of Ingredients 12

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)

Steps:

Preheat oven to 450°F. 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.
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.
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.
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.