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Roasted Eggplant and Crispy Kale with Yogurt

Roasted Eggplant and Crispy Kale with Yogurt

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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.


  • 2 medium Italian eggplants (about 1½ pounds total), quartered lengthwise, cut crosswise into 1-inch pieces
  • 1 teaspoon dried mango powder (amchoor; optional)
  • 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)

Recipe Preparation

  • Preheat oven to 450°. 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.

Recipe by Harneet Baweja and Nirmal Save

Nutritional Content

Calories (kcal) 250Fat (g) 18Saturated Fat (g) 4Cholesterol (mg) 10Carbohydrates (g) 19Dietary Fiber (g) 6Total Sugars (g) 11Protein (g) 9Sodium (mg) 35Reviews Section

Eggplant with Kale & Yogurt

Another recipe from Bon Appetit! This time it is for roasted eggplant, crispy kale, tomatoes & yogurt! We ate this just as is without anything else, but it would be excellent in a pita with some hummus…some falafel… with some fish….rolled up in a wrap… the possibilities are endless!

The eggplant is cut & roasted, making the flesh very tender. I roasted the kale at the same time. The recipe said to put it into a hot pan until crispy, but that would have taken longer then I wanted to spend on crisping up kale so I make kale chips… I just put the washed & dried kale onto a baking sheet & roasted it! It worked beautifully. Some of the kale wasn’t crispy, but I find that is how kale is…sometimes it is all crispy & sometimes not! This whole dish is layered…first the yogurt, then the kale, then the eggplant then topped with fresh tomatoes!

The recipe made too much for Murray & I… there were lots of leftovers.. I would cut the recipe in half for us next time I make it. I am going to make this for guests as part of a buffet type of dinner!

Here is the recipe


2 eggplants, about 1 1/2 pounds total *** I used 1 large eggplant

1 medium-sized cucumber *** I used 2 mini cucumbers

1/2 clove garlic, minced *** the recipe calls for more garlic but it was too much for us so I have reduced the garlic by half

2 cups cherry tomatoes, halved

olive oil for drizzling over the whole dish as a garnish

Line 2 baking sheets with foil

  1. Cut the eggplant in half lengthwise, then again lengthwise, into small 1- 2 inch pieces..
  2. Toss the cut eggplant with the oil & put onto a lined baking sheet. Sprinkle with some salt & roast until starting to char & the eggplant is tender…about 20 minutes but it depends on the size you cut the eggplant. Use a spatula to turn the eggplant over about half way through the cooking time. When the eggplant is cooked, remove from the oven & sprinkle the cumin on & toss to combine. Set aside
  3. Remove the kale leaves from the stem, wash & dry the leaves & cut or tear into bite size pieces
  4. Place the kale leaves in a single layer on the 2nd baking sheet. I roasted these without adding any oil or salt. Roast these in the oven with the eggplant, but put them on the upper rack ( not the bottom one ) so they do not burn. Roast these until they are shriveled & crispy. Watch them often so they do not burn.
  5. While the eggplant & kale are in oven…grate the cucumber with a medium holed grater… using your hands, squeeze the moisture out of the cucumber & put it into a medium size bowl
  6. Add the yogurt, lemon juice, & garlic to the cucumber. Add some salt to season it. Mix well
  7. Next, drizzle the cut tomatoes in some olive oil. Salt them. Toss to coat all of the tomato pieces with the oil
  8. Taking a flat serving dish…I used a rimmed dish ….start to layer this on a platter!

Spread the yogurt on the platter first, then put the eggplant evenly over yogurt, then the kale overtop of the eggplant & next put the tomatoes all over. Drizzle some olive oil over the tomatoes.

Kale and Roasted Cauliflower Salad

Roasted cauliflower and fresh kale come together in a salad recipe designed to keep your heart healthy and your belly full.

  1. On a large rimmed baking sheet, toss cauliflower florets with olive oil and 1/8 teaspoon each of salt and pepper. Roast in 450°F oven for 25 minutes, or until stems are tender.
  2. In large bowl, whisk lemon juice, olive oil and 1/2 teaspoon salt. Toss kale with dressing. Let stand at least 5 minutes.
  3. To kale, add cooked cauliflower, onion, feta cheese, golden raisins and toasted pine nuts. Toss until well combined.

Nutrition Information (per serving): About 370 calories, 10 g protein, 27 g carbs, 28 g fat (5 g saturated fat), 6 g fiber, 475 mg sodium.

Do You Really Need to Salt Eggplant?

It's a question I ask myself every single time I slice into the big purple vegetable. Conventional wisdom has you salt the slices to draw bitter liquid out of the eggplant. Once the slices have sat for about a hour, you're suppose to rinse them under cool water to remove any excess salt and then proceed with your recipe.

This Just May Be the Ultimate Way to Eat Eggplant

But I'll admit something: I never do this. I never have the foresight or, frankly, the time. Tacking on a whole extra hour of prep time is asking a lot, so my game time decision is always just to skip it.

And the truth is, the eggplant dishes I've made have never once turned out bitter. So is it really necessary to waste that hour salting?

I reached out to an expert for the answer. Sara Jenkins, chef and owner of Porsena in New York City has cooked many an eggplant in her career and firmly believes salting is unnecessary. "I have rarely found an eggplant that is so bitter that it needs salting. I just cut it up, toss the pieces with olive oil, and start cooking." she says. "The claim is reminiscent of a time when eggplants were more bitter. Today, eggplants are bred not to have that kind of bitterness," Jenkins explains.

She does call out one outlier though. "The only exception is when you deep fry it. I tend to soak the slices in a bowl of water with a couple of tablespoon of salt for about 30-45 minutes. It doesn't have to do with bitterness, but I find that in doing this, the fried eggplant turns out less greasy," Jenkins says.

Spice-Roasted Cauliflower, Kale & Chickpea Salad with Yogurt

Fall is my favourite season for running. The bright, golden sunlight, the colours, the intense golden hours, the cooler, crisp air. It’s heavenly. I don’t run far – maybe three or four kilometres – and I don’t run fast – it’s probably only a notch or two above a speedwalk. I get passed by octogenarians on the reg, and I’m totally ok with that – I run mostly for fun and mental clarity, and also to keep me strong.

I find doing 30 minutes is something I can do several days per week without getting injuries (I got so many when I ran longer distances) or taking away from all the other things going on in my life. I don’t get hung up over missing a day (or three months) for illness, busyness, vacation, injury or some combination. I can hop back to it when I’m able, and not miss a beat.

Now that I work from home on most days, I try to squeeze in a quick run just before the babysitter leaves. On days with the kids, I prep dinner in advance, hand the little ones over to my husband the second he gets home, and he gives them a bath while dinner sits on the stove. I’m back in a flash and we’re on with our evening routine.

One of my favourite, easy lunches to carry me through until dinner is a yogurt salad with whatever veggies I have in my fridge. My midday plate almost always vegetarian, so I frequently turn to milk products for the protein part of a meal. I like making a yogurt base for a salad – it’s an easy, delicious way to get that muscle-building protein in. I need the protein to keep me feeling satiated and energetic through work and exercise and kid chaos (er, I mean “family time”).

In the summer, I use fresh cucumber and tomatoes or grilled eggplant and zucchini in the salad. As the weather turns cooler, I like heartier roasted veggies. It’s a riff on an Indian cucumber salad that my father-in-law taught me to make.

A generous swish of thick Greek-style, full-fat Canadian yogurt topped with a drizzle of olive oil, a squeeze of lemon, a sprinkle of flaky salt, and a pile of vegetables, and you’ve got a satisfying, produce-forward meal.

In this version, I tossed chickpeas, kale, and cauliflower with warm spices and roasted them all until crispy and golden. Crunchy chickpeas and kale chips are both so delicious, it’s almost impossible to stop eating them directly from the pan. And they’re a perfect textural counterpoint to the creamy, cool yogurt.

The kids love this lunch, and it’s uber satisfying with a toasted pita to scoop it all up. If you’re taking it to go, put the yogurt in the bottom of a container, top with a piece of parchment, and then put the veggies on top. Remove the parchment to combine before serving. This’ll keep the crispy bits crispy until ready to eat.

Something about the combination of fresh air and getting my heart rate up makes a big difference to my mental clarity, and leaves me feeling instantly stronger and more positive. (It probably offsets a fraction of the cake testing, too.)

I know I have a really good thing going with working from home and being able to make supper early, but the slow cooker, weekend big-batch cooking for leftovers, and the freezer are a friend to office-working mamas. Planning makes a big difference, too.

Get that protein in with dinner, too – in the post-exercise recovery period, it increases muscle strength and synthesis of new muscle ??

My husband was playing camera man in the pretty golden light. It’s strange to be on the other side of the camera, but kinda fun, too. This little internet space has really been a journal of my entire adulthood, so it’ll be nice to sometimes see my own face when I look back.

Health Benefits

Due to its low calorie/carbohydrate and high fiber profile, eggplant has a great potential for inclusion in diabetic and weight loss diets. It also has many other nutrition benefits which I explain in more detail in this post - Moroccan Eggplant Salad with Chermoula.

Butternut squash is super rich in the bright orange pigment - Beta Carotene - which converts to vitamin A in the body and is beneficial for the skin, hair, vision and lowering the risk of cancer.

This winter squash is a good source of vitamin C, vitamin E, thiamine, niacin, B 6, folate, pantothenic acid, magnesium and manganese. It is also rich in potassium, which is beneficial for lowering blood pressure. The high fiber content of the squash helps with promoting regularity and better blood glucose control.

The addition of yogurt provides a good source of probiotics, high quality protein and calcium. The omega 3 fatty acids from the walnuts and the phytochemical rich pomegranate with other myriad health benefits further add to the nutrition bounty of this salad.

Roasted Eggplant Yogurt Dip

As a kid, I remember being really fascinated with how my Dad could take a big, sturdy purple eggplant and turn it into a silky, sweet yet savory and nutty vegetable. Sometimes this transformation involved roasting the eggplant in the oven and peeling off the purple skin. This revealed the eggplant’s slowly roasted, silky tendons.

I have to confess that to this day, when I go to the grocery store, if I see a good looking eggplant, I cannot resist putting it into my cart. And forget about it if it is Chinese Eggplant. Then I’m hauling way more of those home than we can eat (because they shrink when you cook them…so I need a lot).

I came home with two big sturdy Italian eggplants – one for a soup (cubed and crisped up and dunked into tomato soup) and one that I was going to roast for something Indian.

And then I read this Hungry Desi post from March 2010 about Eggplant Barbeque. Eggplant Barbeque was a frequent eggplant dish in our house and favorite of my Dad’s. When he told me the recipe by phone back in 2010, he also mentioned that it had been his dad’s favorite dish.

I never knew it was one of his father’s favorite foods until now. Certain foods remind me of a place, a trip, a special occasion…but I’ve never had a food associated with such a significant memory – that of a loved one who is no longer with me. It makes me wonder what my dad thought of each time he made Eggplant Barbeque for us. Was he thinking about his father? If so, he never let on.

I remembered a roasted eggplant yogurt that my Dad also used to make often. It’s simple – creamy, sweet, savory with little nuggets of crispy urad daal and mustard seeds. This was one of those eggplant dishes that my Dad made which mystified me. I mean how does a big, solid purple eggplant turn into this silky, smooth yogurt dip?

And so, of course, I used my haul of eggplant that day to make my Dad’s Roasted Eggplant Yogurt. I don’t remember him teaching me how to make it, but fortunately my Mom gave me a quick recipe.

This Roasted Eggplant Yogurt is mild, sweet and savory. It is served cool and pairs well with any other Indian curries or just mixed with rice and a side of Indian pickle.

I’d also serve it in a heartbeat with toasted crostini or pita as an appetizer.


I am back with another delicious potato recipe. If you are not a fan of potatoes, stay tuned, I promise I will be back soon with a variety of other recipes that you will love.

You might remember this Warm Potato Bacon Salad I posted last week. I have been on a huge potato kick lately. I just can&rsquot stop making them&ndashfrom this Cauliflower Pepper Potato Salad to these Gouda Smashed Potatoes I just love warm, crisp potatoes this time of year.

Paprika Roasted Potatoes with Spiced Yogurt Sauce use your favorite potatoes and tosses them in olive oil, smoked paprika , salt and pepper and they are roasted until the center is soft the outside is crispy. They are then paired with a creamy, rich spiced yogurt sauce using Stonyfield&rsquos new Double Cream Yogurt .

You guys, this Double Cream Yogurt is the stuff dreams are made of. Creamy, thick, whole fat and perfect for all of your substituting needs! It&rsquos an ideal and wholesome sub for cutting vegetable oils and sour cream. It works great as a full fat substitution for sour creams and oils in cooking and baking.

So when I made these Paprika Roasted Potatoes with Spiced Yogurt Sauce I knew I wanted to use this whole fat, double cream yogurt in the sauce instead of sour cream or mayonnaise. You won&rsquot even notice the difference, I promise! And it is a healthier option for those that love dipping.

Today&rsquos recipe is not only in partnership with Stonyfield but also with Simply Organic , one of my favorite spice companies! If you look in my pantry you would see a whole shelf with their spices, including the ones I use the most turmeric, curry and the smoked paprika.

At Simply Organic, they drive the goodness of organic. From the field to your kitchen, they are committed to ensuring that their organic spices and seasonings are grown and processed in an ethical and sustainable manner. They support and encourage the growth of organic farming practices and are committed to integrity in products and the way they do business. With Simply Organic you can feel good about the food on your table and its effect on the world we live in. That is a mission I can get behind!

My favorite thing about these potatoes is the smoked paprika. I love the smoky flavor that roasting the potatoes brings out. Once you roast these potatoes and they are nice and crispy I like to sprinkle some fresh parsley on top and serve them warm with the dipping sauce. These are always a huge hit with guests and my family goes crazy for them.

5 Delicious Ways to Use Eggplant Before Summer Is Over

This seasonal underdog deserves a spot on your dinner table.

Related To:

Lidey Hueck, Eggplant Tomato Caprese Salad, as seen on Food Network Kitchen.

August may feel a bit different this year, but at least one thing has remained the same — it’s still peak end-of-summer produce season! Heirloom tomatoes are at their juiciest, grilled corn tastes its sweetest and zucchini is overflowing in gardens and farmers’ market stalls. And don’t even get us started on watermelon, peaches and plums. Amidst all that bounty, there is one type of seasonal produce that tends to get lost in the mix but deserves just as much attention: eggplant.

This fruit (yes, it’s a fruit!) can be grilled, sauteed, roasted, steamed or fried. If you haven’t cooked with eggplant yet or need a quick refresher, check out these classes in the Food Network Kitchen app and learn from the pros.

Charred Eggplant and Tomato Caprese (pictured above)

After Memorial Day, this combo of mozzarella, tomatoes and basil seems to pop up everywhere, in many different forms. In her Summer Produce Picks course, Lidey Heuck serves up a classic version of the salad but with one small twist. She introduces grilled eggplant to the equation. In this class, she shows us how to grill eggplant slices until tender and slightly charred, then demonstrates how to artfully arrange a caprese platter. Pro tip: Find tomatoes and eggplants that are roughly the same diameter so everything will be a similar size and easier to line up.


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