Broiled Eggplant, White Bean & Quinoa Plates

Heat the broiler and line an 18-by-13-inch rimmed metal sheet with foil; set the rack about 6 inches away according to oven instructions. Slice eggplant into 1/2-inch rounds, drain beans, stem and chop kale, mince garlic and chop walnuts. Use foil under the broiler.

Rinse quinoa and cook with the measured water and one-third of the salt until tender and liquid is absorbed. Use a 3-quart saucepan; bring to a boil, cover and simmer on low about 15 minutes, then rest covered off heat for 5 minutes.

Brush eggplant with three-quarters of the oil, one-third of the salt, half the pepper and paprika; broil in uncrowded batches until browned and tender throughout. Allow about 5–7 minutes per side and watch closely. Transfer cooked rounds to a plate; allow extra time for additional batches.

Toast walnuts in a dry deep skillet over medium heat until fragrant and lightly browned, about 3–4 minutes. Stir often, transfer to a plate and keep watching the broiler. Use a 4-quart skillet for the following step.

Cook garlic in the remaining oil for 30 seconds, then add kale, beans, remaining salt and pepper until kale is tender and beans hot. Stir for about 4–5 minutes or longer as needed.

Fluff quinoa with lemon juice and serve with eggplant, beans, kale and walnuts. Keep quinoa covered while finishing other components.