✤12 tbsp extra virgin olive oil, divided
✤2½ lbs eggplant, cut into 1/2-in pieces
✤4 cloves garlic, minced
✤1 tbsp ground coriander
✤1 tbsp cumin
✤2 tsp grated fresh ginger
✤1½ tsp ground dried Aleppo pepper (or 2:1 paprika & red pepper flakes)
✤1 tsp salt
✤1/2 tsp black pepper
✤1/2 tsp cinnamon
✤6 cups vegetable broth
✤3 cups water
✤4 oz baby kale
✤1 cup plain greek yogurt
✤1/4 cup (24g) sliced almonds, toasted
❖Heat 1/2 cup oil in Dutch oven over med-high heat until just smoking. Add eggplant and cook, stirring occasionally, until tender and browned, 6-8 min; transfer to a bowl.
❖ In a separate small bowl, combine garlic, ginger & all seasonings.
❖Add remaining 1/4 cup oil & garlic mix to the pot and cook over medium heat until fragrant, about 30 sec.
❖Deglaze pot with the broth & water, scraping up fond. Bring to a simmer, then reduce to med-low, cover partially and cook about 15 min.
❖Off heat, stir in the kale & eggplant; let sit 2 min until wilted. Taste and adjust seasonings as necessary.
❖Top each serving with 2 tbsp yogurt & 1/2 tbsp almonds.
❖Store in fridge up to 3 days.
