Earlier this week while flipping through magazines at my parents’ house, I came across a striking photo in the June Bon Appétit: a yogurt-smeared platter piled with vegetables. For its unlikely assembly of ingredients—fresh tomatoes with caramelized eggplant and crispy kale chips all atop a tzatziki-like sauce—I pegged it as an Ottolenghi creation, but soon learned it hails from an Indian restaurant, Gunpowder, in London.
With nearly everything on hand—the week’s CSA delivery looked tailor-made for the recipe—I made it that evening. It would be served alongside roast chicken, which my mother had planned to make, but when the platter of eggplant and charred kale emerged, we all got a little distracted: forks from all sides began dismantling it jab by jab, and before we knew it, it was gone. In the end, the chicken never got roasted, and no one missed it. With fresh bread, a corn, tomato, and feta salad my mother had prepared earlier in the day, along with a few cheeses, dinner was done.
Continue reading this post or skip straight to the recipe: Roasted Eggplant Salad with Cucumber-Yogurt Sauce and Tomatoes