First time grilling your greens? Lay them across the grill grates so they don't fall through, and be ready to turn them-they char quickly.

　　

Ingredients

4 servings

　　2 medium Japanese eggplants or 1 globe eggplant (about 1 pound), sliced crosswise on a diagonal 1/2"-thick

　　3/4 teaspoon ground turmeric

　　6 tablespoons 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 yogurt

　　1/4 teaspoon garam masala or curry powder

　　Lemon wedges (for serving)

　　

Step 1

Prepare grill for medium-high heat. Toss eggplant 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.

　　

Step 2

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

　　

Step 3

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

　　

Step 4

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

　　

Step 5

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