Name: Grilled Eggplant and Greens with Spiced Yogurt
Yield: 4 Servings
Ingredients: 2 medium Japanese eggplants or 1 globe eggplant (about 1 lb.), sliced crosswise on a diagonal ½”-thick; ¾ teaspoon ground turmeric; 6 tablespoons olive oil, divided, plus more for serving; Kosher salt and freshly ground black pepper; 2 large bunches hardy greens (such as kale or Swiss chard); ½ cup fresh mint leaves; ¾ cup plain Greek yogurt; ¼ teaspoon garam masala or curry powder; Lemon wedges (for serving)

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Ryan Liebe

First time grilling your greens? Lay them across the grill grates so they don’t fall through, and be ready to turn them—they char quickly.

Recipe notes