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.
Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members! Download the app.
Find more eggplant recipes here.
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
- 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).
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