Recetas
Recetas vegetarianas
Roasted Aubergine and Crispy Kale with Yoghurt

Roasted Aubergine and Crispy Kale with Yoghurt

Revisado por pares por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 28 Ene 2026

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This vibrant vegetarian dish combines the smoky flavours of roasted aubergine with the satisfying crunch of flash-fried kale. It is a wonderful celebration of textures, pairing tender, spiced vegetables with a cooling cucumber and garlic yoghurt base. The addition of zesty cherry tomatoes provides a fresh contrast to the earthy cumin and tangy mango powder, making it a perfect light lunch or a sophisticated side dish for a Mediterranean feast.

Packed with nutrients, this gluten-free recipe is remarkably simple to prepare yet looks impressive on the table. The contrast between the warm, charred vegetables and the chilled Greek yoghurt makes it a refreshing choice for a summer evening. Serve it with warm flatbreads to scoop up the creamy sauce, or alongside grilled halloumi for a more substantial vegetarian meal.

Ingredients for Roasted Aubergine and Crispy Kale with Yoghurt

2 medium Italian aubergines (about 675g total), quartered lengthwise, cut crosswise into 1-inch pieces
60ml de aceite vegetal
Sal kosher
1 teaspoon dried mango powder (amchoor
opcional)
1/2 cucharadita de comino molido
6 Tuscan kale leaves, ribs and stems removed, leaves coarsely torn
1 medium Persian cucumber
Yogur griego natural de leche entera de 240 ml
1 cucharadita de jugo de limón fresco
1 diente de ajo, finamente rallado
475ml cherry tomatoes, halved
Aceite de oliva (para rociar)

How to make Roasted Aubergine and Crispy Kale with Yoghurt

Preheat oven to 232°C. Toss aubergines with vegetable oil on a rimmed baking sheet; season with salt. Roast, tossing halfway through, until aubergines 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 yoghurt, 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 yoghurt mixture onto a platter and layer aubergines, kale, and tomatoes on top. Drizzle with more olive oil.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.