Broiled Eggplant, White Bean & Quinoa Plates

Ingredients

• 2 Count Eggplant - 2 medium (about 2 pounds), About 2 pounds total; cut into 1/2-inch rounds.
• 1 Can Canned cannellini beans - 1 (15-ounce) can, drained and rinsed
• 1 Count Kale - 1 bunch (about 8 ounces), 1 bunch, about 8 ounces.
• 1 Cup Quinoa - 1 cup, rinsed
• 0.5 Cup Walnuts - 1/2 cup
• 2 Cup Low-sodium vegetable broth - 2 cups
• 0.25 Cup Olive oil - 1/4 cup, Use 3 tablespoons for the eggplant and 1 tablespoon for the skillet.
• 3 Tablespoon Lemon juice - 3 tablespoons
• 2 Count Garlic - 2 cloves, minced
• 1 Teaspoon Smoked paprika - 1 teaspoon
• 1 Teaspoon Kosher salt - 1 teaspoon, Divided: 1/2 teaspoon for eggplant and 1/2 teaspoon for the skillet.
• 0.5 Teaspoon Black pepper - 1/2 teaspoon, Divided: 1/4 teaspoon for eggplant and 1/4 teaspoon for the skillet.

Instructions

1. Prepare the broiler and ingredients

   1. *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.

2. Cook the quinoa

   2. 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.

3. Broil the eggplant

   3. 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*.

4. Sauté the kale

   4. 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*.

5. Warm the beans

   5. 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*.

6. Assemble the plates

   6. 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

   7. Sprinkle each plate with walnuts and serve warm, with any pan juices from the kale and beans spooned over the top.