Ingredients for Grilled Aubergine and Greens with Spiced Yoghurt

• 2 medium Japanese aubergines or 1 globe aubergine (about 450g ), sliced crosswise on a diagonal 1/2"-thick

• 3/4 teaspoons ground turmeric

• 90ml olive oil, divided, plus more for serving

• Koshersalt

• Nymalen svartpeppar

• 2 large bunches hardy greens (such as kale or Swiss chard)

• 1/2 cup fresh mint leaves

• 3/4 cup plain Greek yoghurt

• 1/4 teaspoons garam masala or curry powder

• Lemon wedges (for serving)

Prepare grill for medium-high heat. Toss aubergine 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.

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

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

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

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

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