Grilled Aubergine and Greens with Spiced Yoghurt

Ingredients for Grilled Aubergine and Greens with Spiced Yoghurt

• 2 medium Japanese aubergines or 1 globe aubergine (about 450g ), sliced crosswise on a diagonal 1/2"-thick

• 3/4 teaspoons ground turmeric

• 90ml olive oil, divided, plus more for serving

• Kosher salt

• Freshly ground black pepper

• 2 large bunches hardy greens (such as kale or Swiss chard)

• 1/2 cup fresh mint leaves

• 3/4 cup plain Greek yoghurt

• 1/4 teaspoons garam masala or curry powder

• Lemon wedges (for serving)

Prepare grill for medium-high heat. Toss aubergine 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.

Grill aubergine, turning often, until tender and charred in spots, 5-8 minutes; transfer to a large bowl.

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 aubergine, add mint and 2 tablespoons oil, and toss to combine.

Mix yoghurt and garam masala in a small bowl; season with salt and pepper.

Spoon yoghurt onto a platter and top with aubergine, greens, and mint mixture. Drizzle with more oil and serve with lemon wedges.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.