Indulge in a culinary journey with our Roasted Eggplant and Crispy Kale with Yogurt, a symphony of flavors that will tantalize your taste buds. This delightful dish combines the smoky richness of roasted eggplant with the vibrant freshness of crispy kale, all harmonized by a creamy yogurt sauce. As you embark on this recipe, you'll also discover delectable variations that cater to diverse dietary preferences and culinary inclinations, including a vegan version for those embracing a plant-based lifestyle. Embark on a culinary adventure with our roasted eggplant and crispy kale with yogurt, and savor the symphony of flavors that await you.
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CRISPY ROASTED KALE
Steps:
- Preheat the oven to 350 degrees F. Arrange 3 oven racks evenly spaced in the oven.
- Lay each kale leaf on a board and, with a small sharp knife, cut out the hard stem. Tear large leaves in half. Place the kale in a large bowl of water and wash it well. Drain the kale and dry it in a salad spinner. Dry the bowl, and put the kale back in the bowl.
- Toss the kale with the olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon pepper. Divide the kale among 3 sheet pans or roast them in batches. If you put too much kale on one pan, it will steam rather than roast and will never become crisp. Roast for 15 minutes, until crisp. Sprinkle with fleur de sel and serve hot.
ROASTED EGGPLANT AND CRISPY KALE WITH YOGURT
Roasting the eggplants at a high heat will make the flesh very tender while making the skin a little crispy. This recipe is from Gunpowder, an Indian restaurant in London.
Categories Bon Appétit Eggplant Mango Kale Cucumber Yogurt Garlic Tomato Summer Healthy Side Wheat/Gluten-Free Roast Vegetarian
Yield 4 servings
Number Of Ingredients 12
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.
Tips:
- To choose the best eggplant, look for one that is firm and has smooth, shiny skin. Avoid eggplants that have blemishes or wrinkles.
- When roasting the eggplant, be sure to cut it into evenly sized pieces so that they cook evenly. You can also toss the eggplant with a little bit of olive oil and salt before roasting to help it brown and caramelize.
- If you don't have a grill, you can also cook the kale in a large skillet over medium heat. Just be sure to stir it frequently so that it cooks evenly.
- To make the yogurt sauce, use plain Greek yogurt for the best results. You can also add in some herbs, spices, or minced garlic to taste.
- Serve the roasted eggplant and crispy kale with the yogurt sauce immediately. You can also top it with some crumbled feta cheese or chopped nuts for extra flavor.
Conclusion:
This roasted eggplant and crispy kale recipe is a delicious and healthy way to enjoy these two vegetables. The eggplant is roasted until it is tender and caramelized, while the kale is crispy and flavorful. The yogurt sauce adds a creamy and tangy flavor to the dish. This recipe is perfect for a light lunch or dinner, and it is also a great way to get your daily dose of vegetables.
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