Roasted Eggplant And Crispy Kale With Yogurt Recipes

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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.

HEALTHY EGGPLANT AND KALE PARMESAN



Healthy Eggplant and Kale Parmesan image

All the classic elements of eggplant Parmesan are here. The surprise is a breading of almond flour and egg whites that bakes up tender on the inside and crispy on the exterior. Braising kale in the tomato sauce boosts the flavor and adds nutritional punch.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 14

1 tablespoon olive oil
2 cloves garlic, minced
Kosher salt
One 28-ounce can no-salt whole tomatoes, crushed well by hand
1 small bunch curly kale, stripped from the stems and chopped (about 6 cups)
1 cup torn fresh basil leaves
1 cup almond flour
1/2 cup whole-wheat breadcrumbs
2 large egg whites
2 medium eggplants, sliced into 1/2-inch rounds, ends discarded (about 2 1/2 pounds)
Freshly ground black pepper
1 cup shredded part-skim mozzarella
1/4 cup grated Parmesan
2 tablespoons fresh parsley leaves, chopped

Steps:

  • Position 2 oven racks in the middle and upper third of the oven, and preheat to 425 degrees F. Line 2 rimmed baking sheets with parchment.
  • Cook the oil, garlic and 1/2 teaspoon salt in a large skillet over medium heat, stirring, until the garlic just starts to turn golden, 4 to 6 minutes. Add the tomatoes; rinse the can with about 1 1/2 cups water, and add the tomato water to the skillet. Add the kale and basil, bring to a simmer and cook until the sauce thickens, about 25 minutes.
  • Meanwhile, combine the almond flour and breadcrumbs in a medium bowl until evenly mixed. Whisk the egg whites and 3 tablespoons water in another medium bowl until frothy.
  • Lay out the eggplant slices on a clean surface, and season with 1/2 teaspoon salt and a few grinds of pepper. Dip the eggplant slices in the egg whites, then press into the almond-breadcrumb mixture to coat. Place the eggplant pieces on the baking sheets. Bake until the eggplant is tender and the crust is golden brown, about 30 minutes. Rotate the baking sheets if the top one is browning too quickly.
  • Turn the oven to broil. Spread a little of the sauce on the bottom of a broiler-safe 9-by-13-inch baking dish. Arrange half the eggplant in the dish in as close to an even layer as you can without overlapping too much. Spread half the remaining sauce on top, then 1/4 of the mozzarella. Top with the remaining eggplant, sauce and mozzarella and the Parmesan. Place the baking dish under the broiler until the cheese is melted and browned, about 1 minute. Serve immediately, while the cheese is still warm. Sprinkle the top with the parsley.

Nutrition Facts : Calories 440 calorie, Fat 26 grams, SaturatedFat 6 grams, Cholesterol 20 milligrams, Sodium 900 milligrams, Carbohydrate 38 grams, Fiber 15 grams, Protein 23 grams, Sugar 12 grams

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