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Broiled Eggplant, White Bean & Quinoa Plates
55m$12.37

Broiled Eggplant, White Bean & Quinoa Plates

Broiled eggplant served with cannellini beans, kale, quinoa, and walnuts for a substantial vegan dinner.

  • broiled
  • eggplant
  • plant-based
  • quinoa
  • Vegan
  • white-beans
Bundle it with similar meals
15 min prep40 min cook4 servingsmedium

Shopping options

Check ingredients to include themPackage used · most used first

Eggplant · 2 Count

Eggplant

100%

In recipe$3.58
To buy$3.58
Details
1 each$1.79 per packageBuy 2Package use: 100%Product matchEstimated at KROGER

Canned cannellini beans · 15 Ounce

Simple Truth Organic® Cannellini Beans

100%

In recipe$1.25
To buy$1.25
Details
Simple Truth Organic · 15 oz$1.25 per packageBuy 1Package use: 100%Product matchEstimated at KROGER

Kale · 1 Count

Kale Bag

50%

In recipe$1.70
To buy$3.39
Details
16 oz$3.39 per packageBuy 1Package use: 50%Product matchEstimated at KROGER

Low-sodium vegetable broth · 2 Cup

Simple Truth Organic® Low Sodium Vegetable Broth

Sale

50%

In recipe$1.00
To buy$2.00
Details
Simple Truth Organic · 32 oz$2.29
Sale
$2.00 per packageBuy 1Package use: 50%Product matchEstimated at KROGER

Quinoa · 1 Cup

Kroger® Quinoa

37%

In recipe$1.76
To buy$4.79
Details
Kroger · 16 oz$4.79 per packageBuy 1Package use: 37%Product matchEstimated at KROGER

Walnuts · 0.5 Cup

Kroger® Halves and Pieces Walnuts

25%

In recipe$1.50
To buy$5.99
Details
Kroger · 8 oz$5.99 per packageBuy 1Package use: 25%Product matchEstimated at KROGER

Lemon juice · 3 Tablespoon

Kroger® 100% Lemon Juice

10%

In recipe$0.18
To buy$1.79
Details
Kroger · 15 fl oz$1.79 per packageBuy 1Package use: 10%Product matchEstimated at KROGER

Olive oil · 0.25 Cup

Kroger® Extra Virgin Olive Oil

8%

In recipe$0.77
To buy$9.79
Details
Kroger · 25.4 fl oz$9.79 per packageBuy 1Package use: 8%Product matchEstimated at KROGER

Smoked paprika · 1 Teaspoon

Morton & Bassett® Smoked Paprika

5%

In recipe$0.46
To buy$9.29
Details
Morton & Bassett · 2 oz$9.29 per packageBuy 1Package use: 5%Product matchEstimated at KROGER

Garlic · 2 Count

Spice World Minced Garlic 8 oz

4%

In recipe$0.17
To buy$3.99
Details
Spice World · 8 oz$3.99 per packageBuy 1Package use: 4%Product matchEstimated at KROGER

Black pepper · 0.5 Teaspoon

McCormick Pure Ground Black Pepper, 3.0 oz

1%

In recipe$0.08
To buy$5.79
Details
McCormick · 3 oz$5.79 per packageBuy 1Package use: 1%Product matchEstimated at KROGER
Common ingredient

Kosher salt · 1 Teaspoon

David's Kosher Salt

1%

In recipe$0.05
To buy$4.79
Details
David's · 16 oz$4.79 per packageBuy 1Package use: 1%Product matchEstimated at KROGER
Common ingredient

Cost Summary

Availability unavailable
$12.37

· only what you use

$3.09

per serving · 4 servings

You pay at checkout$45.86
27% used in this recipe$33.49 unused

All ingredients selected

Checkout$56.44
Recipe portion$12.50

2 common ingredients not selected — staples start unchecked; select them above to include them.

Cook this recipe

  • medium eggplant-2 medium
  • canned cannellini beans-15 oz
  • kale-1 bunch
  • low-sodium vegetable broth-2 cups
  • quinoa-1 cup
  • walnuts-1/2 cup
  • olive oil-1/4 cup
  • lemon juice-3 tablespoons
  • garlic-2 cloves
  • smoked paprika-1 teaspoon
  • kosher salt-1 teaspoon
  • black pepper-1/2 teaspoon
1
Prepare the broiler and ingredients
Cutting Board
Colander
Chef’s knife
Aluminum foil
Rimmed baking sheet
Oven broiler

Heat the broiler and line an 18-by-13-inch rimmed metal sheet with foil, keeping it clear of the element. Position the rack about 6 inches away per oven instructions. Rinse quinoa and beans, stem and chop kale, mince garlic, chop walnuts and slice eggplant into 1/2-inch rounds.

Keep foil away from direct contact with the broiler element.

Keep the knife blade angled away from fingers while chopping and slicing.

1 cup quinoa
15 ounces cannellini beans
1 Count kale
2 Count garlic
2 Count eggplant
2
Cook the quinoa
Medium saucepan with lid
Measuring cups and spoons

In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil, then cover and simmer over low heat for 15 minutes, until the liquid is absorbed; remove from heat and let stand covered for 5 minutes.

Let steam escape away from your face when removing the saucepan lid.

1 cup quinoa
2 cups vegetable broth
3
Broil the eggplant
Tongs
Measuring cups and spoons
Rimmed baking sheet
Oven broiler

Season eggplant with three-quarters of the oil, paprika and half the salt and pepper; broil in an uncrowded layer until browned and tender. Watch closely for about 5–7 minutes per side. Transfer finished rounds to a plate and repeat; additional batches take longer.

Use oven mitts when handling the hot baking sheet under the broiler.

Watch the eggplant closely while broiling because it can brown quickly.

2 Count eggplant
3 tablespoons olive oil
1 teaspoon smoked paprika
1/2 teaspoon Kosher Salt
1/4 teaspoon Black Pepper
4
Sauté the kale
Large skillet
Tongs
Measuring cups and spoons

Cook garlic in the remaining oil for 30 seconds, then stir in kale until tender, about 3–4 minutes. Use a deep 4-quart skillet over medium heat and keep watching the broiler.

1 tablespoon olive oil
2 Count garlic
1 Count kale
5
Warm the beans
Large skillet
Measuring cups and spoons

Add beans, lemon juice and the remaining salt and pepper; cook 2–3 minutes until beans are hot throughout. Stir gently.

15 ounces cannellini beans
3 tablespoons lemon juice
1/2 teaspoon Kosher Salt
1/4 teaspoon Black Pepper
6
Assemble the plates

Fluff the quinoa with a fork and divide it among 4 plates. Top with the garlicky kale and beans, then add the broiled eggplant rounds.

7
Garnish and serve

Top with chopped walnuts, spoon over skillet juices and serve warm.

1/2 cup walnuts
8

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