Broiled Eggplant, White Bean & Quinoa Plates

Ingredients

• 2 Each Eggplant - 2 (medium, about 2 pounds total), About 2 pounds total; slice into 1/2-inch rounds.
• 1 Cup Quinoa - 1 (cup), rinsed
• 2 Cup Water - 2 (cups)
• 2 Can Canned cannellini beans - 2 (15-ounce cans), rinsed and drained
• 1 Count Kale - 1 (large bunch, about 8 ounces), About 8 ounces.
• 0.5 Cup Walnuts - 1/2 (cup), Chop before toasting.
• 0.25 Cup Olive oil - 1/4 (cup), Use 3 tablespoons for the eggplant and 1 tablespoon for the skillet.
• 2 Tablespoon Lemon juice - 2 (tablespoons)
• 3 Count Garlic - 3 (cloves), minced
• 1 Teaspoon Smoked paprika - 1 (teaspoon)
• 1.5 Teaspoon Kosher salt - 1 1/2 (teaspoons), Divided among quinoa, eggplant, and bean-kale mixture.
• 0.5 Teaspoon Black pepper - 1/2 (teaspoon), Divided between eggplant and bean-kale mixture.

Instructions

1. Heat broiler and prep ingredients

   1. *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.

2. Cook the quinoa

   2. 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.

3. Broil the eggplant

   3. 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*.

4. Toast the walnuts

   4. 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.

5. Sauté beans and kale

   5. 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.

6. Assemble the plates

   6. 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.