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Plant-Based

White Bean & Eggplant Salad

A bed of fresh baby kale serves as the base for seasoned eggplant and your choice of white beans in this fiber packed salad.

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Servings
4
Prep Time
20 min
Cook Time
20 min
Duration
40 min

Ingredients

  • 2 large eggplants, trimmed and quartered lengthwise
  • Sea salt and ground black pepper, to taste
  • 1/4 cup tahini paste
  • 2 tbsp red wine vinegar
  • 1 tbsp raw honey
  • 2 tsp Dijon mustard (TRY: Woodstock Organic Dijon Mustard)
  • 1 small clove garlic, minced
  • 8 cups baby kale
  • 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

Preparation

  1. 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.
  2. 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.
  3. 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).

Nutrition Information

  • Serving Size ¼ of recipe
  • Calories 326
  • Carbohydrate Content 49 g
  • Cholesterol Content 0 mg
  • Fat Content 11 g
  • Fiber Content 16 g
  • Protein Content 16 g
  • Saturated Fat Content 2 g
  • Sodium Content 413 mg
  • Sugar Content 15 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 0 g