• prep: 0 hr
• cook: 0 hr
• total: 0 hr

servings:

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.

• 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)

Click Here For Step-By-Step Instructions