Eggplant Apple & Kale Salad Recipe

While I spent hours on end being a yogi last weekend, he went to town in the kitchen. We had grabbed groceries together on Sunday morning, and by 6pm half of the veggies had been chopped and/or roasted to perfection. And in a new twist, so had one of the fruits.

Aside from the occasional banana-soft-serve treat, or summer-grilled peach, we rarely consume fruit any way but raw. If you’re more adventurous, you’ll already know this: heat the sugars out of any fruit and you’ll never again question that its nature’s candy. Apples included.

All of that to say, that to get this salad party started you do this:

Eggplant Apple & Kale Salad

Prep Time: 20 minutes

Yield: Serves 2-3

Ingredients

2/3 cup chilled roasted apple-onion-mix
2 roasted eggplant discs (reheated)
2 cups kale, sauteed in EVOO
1 tbsp pumpkin seeds
Salt/pepper to taste

Instructions

Heat the oven to 350*.
Chop 2 medium apples (of your choice) and 1/2 purple onion
Toss with cinnamon on a baking sheet.
Bake for 20-30 minutes (depending on how tiny those chopped pieces are – less if they’re smaller, more if they’re big)
Slice 1 eggplant into discs (about 1” thick)
Drizzle with oil, sea salt & cumin (and/or cayenne pepper) Roast for 20-30 minutes, until softened.

Both of these could be used for a lot of things, but my first thought was my kale salad the next day, because sautéed kale, which seems to pair well with pretty much anything.

eggplant apple salad

Because the veggies were roasted with seasonings, and the kale salad was shining in all of its oil-sauté glory, this needed no dressing or extras. And since everything was already roasted and ready, this came together in approximately 5 minutes.

Bon appetit!

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