Broiled Eggplant, White Bean & Quinoa Plates

Set an oven rack 6 inches from the broiler and heat the broiler. Line a rimmed baking sheet with foil, then slice the eggplant into 1/2-inch rounds, rinse and drain the beans, chop the kale, mince the garlic, and chop the walnuts.

Rinse the quinoa, then combine it with the water and 1/2 teaspoon kosher salt in a saucepan. Bring to a boil, reduce to low, cover, and cook until the water is absorbed, about 15 minutes; remove from heat and let stand covered for 5 minutes.

Arrange the eggplant on the prepared baking sheet. Brush both sides with 3 tablespoons olive oil, season with 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and the smoked paprika, then broil until browned and tender, about 5 to 7 minutes per side.

While the eggplant broils, toast the walnuts in a dry skillet over medium heat, stirring often, until fragrant and lightly browned, about 3 to 4 minutes; transfer to a plate.

Heat the remaining 1 tablespoon olive oil in the skillet over medium heat. Add the garlic and cook until fragrant, about 30 seconds, then add the kale, cannellini beans, remaining 1/2 teaspoon kosher salt, and remaining 1/4 teaspoon black pepper; cook until the kale is wilted and the beans are hot, 4 to 5 minutes.

Fluff the quinoa with a fork and stir in the lemon juice. Divide quinoa among plates, top with broiled eggplant, spoon over the warm bean and kale mixture, and finish with toasted walnuts.