Grilled Eggplant and Greens with Spiced Yogurt

Directions

1. 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. 2.

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

3. 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. 4.

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

5. 5.

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