Grilled Eggplant and Greens with Spiced Yogurt

Well, I broiled the veg because I don't have a grill - the eggplant turned out great, really delicious and I liked the garam masala in the yogurt, I also added some liquid from preserved lemon to the yogurt and those two together was very good. I liked the idea of hardy greens with this, but maybe I'd saute the kale next time - it just got far too tough and dry.

• Lauren Richards

• Providence, RI

• 1/16/2022

This was delicious! I used large Lucino kale.. grilled for 1-2 minutes. Then cut it up & removed the stems. It was a big hit!

• jaltho

• Boston, MA

• 8/17/2020

I probably grilled the kale too long, but overall didn't love grilled kale. The egglant through was really good. I would make the eggplant again.

• klofberg

• 5/27/2018

I used dinosaur kale and it was so dry and fibrous after grilling that I will never make it again. The yogurt sauce is good, though.

• alamedacook36

• Alameda

• 7/19/2017

I enjoyed it, silly me purchased the curly kale, I think it made it just a little too oily. Trial and Error. Lol. Will make it again

• ltgtee

• NJ

• 4/30/2016

I had eggplant and kale from our CSA to use up so typed those keywords in and this recipe came up. Delicious! Made the Epicurious recipe for spiced lentils and rice - mujadarah (sp?) - to go with, and it made a very tasty, healthy dinner. Both dishes were good the next day at room temperature for lunch.

• wyliel

• Portland, OR

• 10/28/2015

I just made this for lunch. I used Ceylon curry, which I grind and make myself. It is fairly hot. I put in more than the recipe amount, otherwise I followed the recipe, but didn't bother about the greens. It was absolutely delicious. Normally a fly would eat more than me, but this time I wished I had prepared more aubergine. Scrumptious!!!

• gillyflower

• St. Girons, France

• 8/18/2015

Loved this! I used Vindaloo instead of Garam Marsala, added grilled chick peas and used my grill pan instead of an outdoor grill! My two teen boys left very little!

• debbijkw

• Burlington, NC

• 2/16/2015

Wonderful flavors with the spiced yogurt taking it over the top. I used swiss chard. Definitely don't walk away from the grill once the chard is on as it cooks in an instant. Do remember to remove the stem and rib once cooked. I've made twice for company and received great reviews both times.

• sharpiekat

• Fairfax, VA

• 9/3/2014

This is a good beginning, but this recipe may require some modification depending on the grill you are using. I have a big kettle, which made the greens go poof. I seamed the greens and then cooked them in a grill wok instead of applying them directly to the grill. This seemed to work.

• Barbaroja

• 7/9/2014