40m$14.60Broiled Eggplant, White Bean & Quinoa Plates
Broiled eggplant served with cannellini beans, kale, quinoa, and walnuts for a substantial vegan dinner.
- Energy
- 549 calories per serving
- Protein
- 17.7 g per serving
- Carbs
- 67.6 g per serving
- Fat
- 27.3 g per serving
- Sodium
- 773 mg per serving
Shopping options
Olive oil
0.25 Cup
Kroger® Extra Virgin Olive Oil
12%
Smoked paprika
1 Teaspoon
Spice Islands Smoked Paprika, 2.1 oz
4%
Walnuts
0.5 Cup
Kroger® Walnut Pieces
25%
Quinoa
1 Cup
Kroger® Quinoa
37%
Kosher salt
1 Teaspoon
Kroger® Coarse Kosher Salt
0%
Black pepper
0.5 Teaspoon
McCormick Pure Ground Black Pepper
3%
Kale
1 Count
Kroger® Chopped Kale Bagged Salad
80%
Low-sodium vegetable broth
2 Cup
Simple Truth Organic® Low Sodium Vegetable Broth
50%
Eggplant
2 Count
Eggplant
100%
Lemon juice
3 Tablespoon
Kroger® 100% Lemon Juice
10%
Canned cannellini beans
1 Can
Kroger® Cannellini Beans
50%
Garlic
2 Count
Garlic
20%
Cost Summary
· only what you use
per serving · 4 servings
All ingredients selected
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Cook this recipe
- medium eggplant-2 medium
- canned cannellini beans-1 can
- kale-1 bunch
- low-sodium vegetable broth-2 cups
- quinoa-1 cup
- walnuts-0.5 cups
- olive oil-0.25 cups
- lemon juice-3 tbsp
- garlic-2 cloves
- smoked paprika-1 tsp
- kosher salt-1 tsp
- black pepper-0.5 tsp
Position an oven rack 6 inches from the broiler and heat the broiler to high. Line a rimmed baking sheet with foil, then rinse the quinoa, drain and rinse the beans, chop the kale, mince the garlic, and cut the 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.
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.
Arrange the eggplant rounds on the prepared baking sheet. Brush both sides with 3 tablespoons olive oil, then season with smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper; broil for 5 to 7 minutes per side until deeply browned and tender.
Use oven mitts when handling the hot baking sheet under the broiler.
Watch the eggplant closely while broiling because it can brown quickly.
While the eggplant broils, heat 1 tablespoon olive oil in a large skillet over medium heat. Add the garlic and cook for 30 seconds, then add the kale and cook for 3 to 4 minutes until wilted but still green.
Add the cannellini beans, lemon juice, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon black pepper to the skillet. Cook for 2 to 3 minutes, gently stirring, until the beans are hot and lightly seasoned.
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.
Sprinkle each plate with walnuts and serve warm, with any pan juices from the kale and beans spooned over the top.
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