1 cup cooked or BPA-free canned cannellini beans, drained and rinsed (TIP: Any white bean can work here, so pick your favorite.)
1/3 cup pimento-stuffed green olives, coarsely chopped
1/4 cup sun-dried tomatoes, coarsely chopped
1/3 cup grated ricotta salata, optional
Preheat oven to 425°F. Mist eggplant with cooking spray and season with salt and pepper. Arrange in a single layer, cut sides up on a parchment-lined baking sheet. Roast for 25 to 30 minutes, until softened and golden brown. Set aside to cool to room temperature.
Meanwhile, prepare dressing: In a small bowl, whisk together tahini, vinegar, honey, Dijon and garlic. Whisk in water, 1 tbsp at a time, until dressing is pourable but still thick enough to coat the back of a spoon, about ¼ cup. Season with salt and pepper.
In a large bowl, toss kale, beans, olives and tomatoes; add dressing and toss to coat. Divide mixture among plates and top each with 2 pieces of eggplant. Garnish with ricotta salata (if using).
Fuel with fiber: Beets and green beans are nutritional superstars in this satisfying side, and both are high in fiber – 1 serving of this dish supplies you with 29% of your daily fiber requirement. Containing a mere 9 calories per ounce, green beans are also a good source of vitamins A and C, both vital antioxidants for healthy eyes and skin, as well as folate, which boosts skin by supporting cell production.