Description

Eggplant and White Bean Kale Salad with Lemon Tahini Dressing is a vibrant, nutrient-dense dish that elevates any meal. Featuring tender grilled eggplant, creamy white beans, and nutrient-rich kale, this salad is topped with a zesty lemon tahini dressing that ties all the flavors together. Perfect for busy weeknights or family gatherings, it serves as both a filling main course and a delightful side. What’s more, it’s easy to prepare ahead of time, making it an ideal choice for meal prep enthusiasts. Enjoy a burst of flavor in every bite while nourishing your body with wholesome ingredients!

Ingredients

Scale

1 large bunch of kale
1 small eggplant
1 can (15 oz) Great Northern Beans or Cannellini beans
2 tbsp extra virgin olive oil
1.5 tbsp tahini
Juice of 1 lemon
2 cloves of garlic

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Instructions

In a large bowl, mix lemon juice, 1 tbsp olive oil, and a dash of salt. Add torn kale leaves and massage for about 5 minutes until softened.
Mix tahini and minced garlic into the massaged kale.
Preheat a grill pan over medium heat and coat eggplant slices with the remaining olive oil. Grill each side for 3-5 minutes until softened; cool slightly before cutting into bite-sized pieces.
Combine grilled eggplant, white beans, and kale mixture in a bowl. Toss gently to combine.

Nutrition

Serving Size: 1 bowl (300g)
Calories: 350
Sugar: 2g
Sodium: 180mg
Fat: 15g
Saturated Fat: 2g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 12g
Protein: 10g
Cholesterol: 0mg