Quinoa + Eggplant and Goat Cheese

serves 3-4

What You Need
1 LB baby eggplant or 1 large normal eggplant, cut into cubes
3 TBS olive oil, divided
Salt and pepper, to taste
1/2 bunch of kale, taken off stem and chopped
1 1/2 cups quinoa, cooked
2 garlic cloves, minced
1 TSP dried thyme
1/4 cup herbed goat cheese

1. Preheat oven to 425° and line a baking sheet with parchment paper.
2. In a bowl, toss together eggplant, 2 TBS olive oil, salt and pepper and then spread on baking sheet.
3. Cook in the oven for 20-25 minutes or until soft. Remove from oven and keep warm.
4. Heat 1 TBS olive oil in a skillet over medium heat. Add the garlic cloves and cook for 30 seconds.
5. Add in the kale and sauté until slightly wilted, about 5-10 minutes.
6. Add the eggplant, quinoa and thyme to the kale skillet and toss everything together. Add salt and pepper to taste.
7. Top with goat cheese and enjoy!

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