Grilled Eggplant And Greens With Spiced Yogurt

• 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)

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.
2. Grill eggplant, turning often, until tender and charred in spots, 5-8 minutes; transfer to a large bowl.
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.
4. Mix yogurt and garam masala in a small bowl; season with salt and pepper.
5. Spoon yogurt onto a platter and top with eggplant, greens, and mint mixture. Drizzle with more oil and serve with lemon wedges.

eggplants, ground turmeric, olive oil, kosher salt, freshly ground black pepper, hardy greens, mint leaves, yogurt, garam masala, lemon wedges

Taken from www.epicurious.com/recipes/food/views/grilled-eggplant-and-greens-with-spiced-yogurt-51239710 (may not work)