A vegetarian dish with contrasting textures: tender and lightly smoky eggplant, crispy kale, and juicy cherry tomatoes, all draped in a fresh and tangy cucumber yogurt sauce.
Ingredients
- 680 g medium Italian eggplants
- 60 ml vegetable oil
- as desired salt
- 1 tsp dried mango powder (amchoor)
- 1/2 tsp ground cumin
- 6 pieces Tuscan kale leaves (cavolo nero)
- 1 piece medium Persian cucumber
- 240 g whole-milk Greek yogurt
- 1 tsp fresh lemon juice
- 1 piece garlic clove
- 300 g cherry tomatoes
- as desired extra-virgin olive oil
Method
- Preheat the oven to 230 °C.
- On a large baking sheet, toss the eggplant pieces with vegetable oil. Salt generously.
- Roast the eggplant in the oven, flipping halfway through cooking, until tender and lightly charred in spots.
- Remove the baking sheet from the oven, sprinkle the eggplant with mango powder (if using) and cumin, then toss gently to coat.
- Meanwhile, heat a large dry skillet (preferably cast iron) over high heat.
- Add the kale leaves in a single layer (work in batches if necessary) and cook, tossing occasionally, until crispy and marked with black spots.
- In a bowl, toss the halved cherry tomatoes with a pinch of salt and a drizzle of extra-virgin olive oil.
- Spread the cucumber yogurt sauce on a wide serving platter.
- Arrange the roasted eggplant, crispy kale, and cherry tomatoes on top.
- Drizzle with a final splash of extra-virgin olive oil and serve immediately.
Nutrition
Per serving
- Energy
- 286.1 kcal
- Protein
- 6.22 g
- Carbohydrate
- 17.83 g
- Fat
- 20.77 g
- Fibre
- 5.2 g
- Calcium
- 30.96 mg
- Iron
- 1.29 mg
- Magnesium
- 36.15 mg