Roasted Eggplant Salad with Cucumber-Yogurt Sauce & Tomatoes

• portionen: 4

Zutaten

2 medium eggplants (about 1½ -2 pounds total), quartered lengthwise, cut crosswise into 2-inch pieces, see notes above

1/4 cup plus 1 tablespoon grapeseed or olive oil, see notes

kosher salt

6 to 8 Tuscan kale leaves, ribs and stems removed, leaves coarsely torn (2 to 3 oz once stemmed), optional, see notes above

1/2 teaspoon cumin seed, toasted and crushed, or ground cumin

1 cucumber (about 8 oz)

1 cup whole milk (or 2%) plain Greek yogurt

1 clove garlic, crushed, optional

1 lemon, halved

2 cup cherry tomatoes, halved

1 tablespoon extra-virgin olive oil

Anweisungen

Step 1

Preheat oven to 450°F. Toss eggplants with 1/4 cup of the oil on a rimmed baking sheet; season with salt (at least 1 teaspoon kosher salt). Roast, flipping eggplant half way through, until pieces are deeply golden, 30 minutes or so. Remove from oven and set aside.

Step 2

If making the kale chips, spread them onto a sheet pan, toss with 1 tablespoon grapeseed oil and cook at 450°F for 7 to 10 minutes or until crispy. Remove from oven and transfer kale to a plate.

Step 3

Grate the cucumber coarsely on a box grater. Squeeze out excess moisture. In a medium bowl, stir the cucumber into the yogurt, along with the garlic, if using, and the juice of half the lemon (about 1.5 tablespoons). Add the toasted, ground cumin seed. Season with salt, starting with 1/4 teaspoon kosher salt, adding an additional 1/4 teaspoon if necessary.

Step 4

Toss tomatoes with a good pinch of salt and the tablespoon of olive oil in a medium bowl. Spoon yogurt mixture onto a platter and layer eggplants, kale, and tomatoes on top. Sprinkle with nice sea salt (if you have it) and squeeze the remaining half lemon over top if you wish.

Notizen

Adapted from: https://food52.com/recipes/72321-roasted-eggplant-salad-with-cucumber-yogurt-sauce-tomatoes-and-kale