Best 4 Roasted Eggplant And Crispy Kale With Yogurt Recipes

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Roasted eggplant and crispy kale with yogurt is a delicious, healthy, and versatile dish that can be served as a main course or a side dish. The roasted eggplant is soft and smoky, while the crispy kale adds a nice crunch. The yogurt sauce is tangy and creamy, and it helps to balance out the flavors of the eggplant and kale. With its vibrant colors and flavors, this dish is sure to impress your friends and family.

Check out the recipes below so you can choose the best recipe for yourself!

CRISPY ROASTED KALE



Crispy Roasted Kale image

Provided by Ina Garten

Categories     side-dish

Time 30m

Yield 6 servings

Number Of Ingredients 4

2 bunches curly kale (about 2 1/2 pounds)
1/4 cup good olive oil
Kosher salt and freshly ground black pepper
Fleur de sel

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



Roasted Eggplant and Crispy Kale with Yogurt image

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

2 medium Italian eggplants (about 1 1/2 pounds total), quartered lengthwise, cut crosswise into 1-inch pieces
1/4 cup vegetable oil
Kosher salt
1 teaspoon dried mango powder (amchoor; optional)
1/2 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)

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.

SILKY EGGPLANT WITH ALMOND SALSA AND YOGURT



Silky Eggplant With Almond Salsa and Yogurt image

Eggplant that's silky-soft and bubbly-brown all over (rather than tough, oily or fossil-like) is a revelation - and, with just a little maneuvering, it's not that hard. You'll want to sear the eggplant slices in hot oil, cover them for a minute or two, until they're soft, and then add a touch more oil until they're beautifully golden. You could, of course, eat these rounds on their own (and you might!), but spicy almond salsa, cubes of salty, crispy halloumi, and a bed of garlicky yogurt make them a full meal (especially if have warmed pita for swiping everything up). While salting the eggplant slices before you cook isn't completely necessary, it will help draw out some of the vegetable's moisture, making it less prone to bitterness and oil saturation.

Provided by Sarah Jampel

Categories     dinner, lunch, vegetables, main course

Time 50m

Yield 4 servings

Number Of Ingredients 13

3 small or 2 medium Italian eggplant (about 24 ounces total)
Kosher salt
1/2 cup plain, full-fat Greek yogurt
Juice of 1/2 lemon, plus more for serving
2 garlic cloves, 1 smashed and 1 minced
1 teaspoon plus 1/4 to 1/2 cup olive oil
2 heaping tablespoons torn or roughly chopped mint
Black pepper
2/3 cup roughly chopped almonds
3 tablespoons red-wine vinegar
1 Fresno or Serrano pepper, minced
8 ounces halloumi cheese, cut into 1-inch cubes
Pita bread, for serving (optional)

Steps:

  • Line a colander with paper towels or a clean dishcloth. Slice the eggplant into 3/4- to 1-inch rounds, place in the colander and sprinkle with salt. Set aside for 20 to 30 minutes, until water beads on top of the eggplant.
  • Meanwhile, make the yogurt sauce: In a medium bowl, mix the yogurt with the lemon juice, smashed garlic clove, 1 teaspoon olive oil and 1 tablespoon of the torn mint. Season with salt and pepper to taste and set aside.
  • In a heavy pan with high sides over medium heat, toast the chopped almonds until golden brown and fragrant, 4 to 6 minutes, stirring occasionally to avoid burning. Remove pan from the heat and transfer nuts to a medium bowl, then add the red-wine vinegar, 1 tablespoon olive oil, minced garlic clove and Fresno pepper. Mix and season with salt to taste.
  • Set up a plate or cutting board lined with paper towels next to the stove. Wipe out the pan you were working with and heat 2 tablespoons of olive oil over medium-high heat until hot. Blot the moisture from the eggplant, and when the oil is hot, add the slices in a single layer (you'll probably have to work in batches). Cook until brown, then flip, about 3 to 4 minutes per side. While browning, as the eggplant is getting dry, add 1 to 2 teaspoons of olive oil and cover the pan for 1 to 2 minutes. The eggplant will be fork-tender and golden brown on both sides when finished. Transfer to the paper towel-lined surface and sprinkle with salt.
  • When you've finished cooking the eggplant, add the cubed cheese to the hot pan, leaving any residual oil (add a teaspoon of olive oil if there's not enough left in the pan). Sauté, stirring frequently, until brown and crisp all over. Remove pan from the heat.
  • Spread the yogurt on a platter. Arrange the eggplant and halloumi on top, then scatter with almond salsa. Garnish with remaining torn mint, then sprinkle with any leftover lemon juice and season with salt and pepper. Serve with pita.

Nutrition Facts : @context http, Calories 704, UnsaturatedFat 34 grams, Carbohydrate 34 grams, Fat 55 grams, Fiber 16 grams, Protein 26 grams, SaturatedFat 16 grams, Sodium 1337 milligrams, Sugar 17 grams, TransFat 1 gram

SHEET PAN VEGAN ROASTED EGGPLANT WITH GARLIC



Sheet Pan Vegan Roasted Eggplant with Garlic image

This delicious roasted eggplant, seasoned with garlic and smoked paprika, is a simple vegan side dish made in a sheet pan in just minutes.

Provided by Fioa

Categories     Side Dish     Vegetables     Eggplant

Time 30m

Yield 4

Number Of Ingredients 6

1 eggplant, cut crosswise into 1/2-inch slices
2 tablespoons olive oil
1 teaspoon garlic powder
½ teaspoon smoked paprika
½ teaspoon Italian seasoning
1 teaspoon salt

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
  • Place eggplant slices in a single layer on the baking sheet. Drizzle with olive oil and sprinkle with garlic powder, smoked paprika, and Italian seasoning.
  • Roast in the preheated oven until golden and crispy, about 25 minutes. Sprinkle with salt.

Nutrition Facts : Calories 96.3 calories, Carbohydrate 8.6 g, Fat 7.1 g, Fiber 4.9 g, Protein 1.6 g, SaturatedFat 1 g, Sodium 584.6 mg, Sugar 3.4 g

Tips:

  • Select firm and shiny eggplants for roasting. Avoid eggplants with blemishes or wrinkles.
  • Use a high-heat cooking method, such as roasting or grilling, to caramelize the eggplant and bring out its smoky flavor.
  • To prevent the eggplant from becoming bitter, salt it before cooking. This will help to draw out the moisture and prevent the eggplant from absorbing too much oil.
  • If you are using a grill, preheat it to high heat and brush the eggplant with oil before grilling. Cook the eggplant for a few minutes per side, or until it is tender and slightly charred.
  • If you are roasting the eggplant, preheat the oven to 425 degrees Fahrenheit. Toss the eggplant with olive oil, salt, and pepper. Roast the eggplant for 20-25 minutes, or until it is tender and slightly browned.
  • Kale is a hearty green that can withstand high heat, so it is perfect for roasting. Toss the kale with olive oil, salt, and pepper. Roast the kale for 10-12 minutes, or until it is crispy and slightly browned.
  • To make the yogurt sauce, simply whisk together yogurt, tahini, lemon juice, and garlic. Season the sauce with salt and pepper to taste.

Conclusion:

This roasted eggplant and crispy kale with yogurt sauce is a delicious and healthy side dish or main course. The eggplant is smoky and caramelized, the kale is crispy and flavorful, and the yogurt sauce is tangy and creamy. This dish is sure to please everyone at the table.

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