Name: Roasted Eggplant and Crispy Kale With Yogurt
Yield: 4 servings
Ingredients: 2 medium Italian eggplants (about 1½ pounds total), quartered lengthwise, cut crosswise into 1-inch pieces; ¼ cup vegetable oil; Kosher salt; 1 teaspoon dried mango powder (amchoor; optional); ½ 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)

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Peden + Munk

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 in London.

Recipe notes