Grilled Eggplant and Greens with Spiced Yogurt
A vibrant Mediterranean-inspired dish featuring charred eggplant and hardy greens, served with a creamy spiced yogurt sauce. The combination of grilled vegetables, fresh mint, and warming Indian spices creates a delicious vegetarian main course.
Ingredients
- •2 whole medium Japanese eggplants
- •¾ teaspoon ground turmeric
- •6 tablespoons olive oil
- •1 teaspoon Kosher salt
- •½ teaspoon Freshly ground black pepper
- •2 bunches hardy greens
- •½ cup fresh mint leaves
- •¾ cup plain Greek yogurt
- •¼ teaspoon garam masala
- •1 whole lemon
Cooking Instructions
- 1.
Prepare grill for medium-high heat. Toss eggplant with turmeric and 2 tablespoons oil in a medium bowl; season with salt and pepper. Toss greens with 2 tablespoons oil in a large bowl; season with salt and pepper.
10 min
- 2.
Grill eggplant, turning often, until tender and charred in spots, 5-8 minutes; transfer to a large bowl.
8 min
- 3.
Grill greens, turning often, until lightly charred in spots, about 2 minutes; transfer to a cutting board and let cool slightly. Remove thick ribs and stems from greens and discard. Tear large leaves into large pieces; transfer to bowl with eggplant, add mint and 2 tablespoons oil, and toss to combine.
5 min
- 4.
Mix yogurt and garam masala in a small bowl; season with salt and pepper.
2 min
- 5.
Spoon yogurt onto a platter and top with eggplant, greens, and mint mixture. Drizzle with more oil and serve with lemon wedges.
5 min
