Sharing simple, healthy, and delicious recipes with a flexible approach, along with thoughts on personal growth and living a positive and balanced lifestyle.

Saturday, February 1, 2014

Warm Kale Salad with Sour Cream Roasted Eggplant

I need to start making sure I get more sleep on the weekends...so far that is not happening and I am really starting to feel the effects of it. On the plus side, the weather is warmer and I no longer feel like I'm getting sick, so I can't complain! I have a goal of being more productive during my days off as well, so that when  I do have a busy schedule I am not stressing out more than I need to. It's a work in progress, and I welcome any tips that you have to help me improve! I know I don't have to be perfect, but I'd like to start aiming for more organization and efficiency in the things I do...

On another note, we threw together a nice random little potluck dinner last night! I had some eggplants I was trying to use up, some kale I had just gotten, and some sour cream that I bought for the first time ever that day, so I figured  I would try experimenting...and you should too! ;)

Warm Kale Salad with Sour Cream Roasted Eggplant

 Warm Kale Salad with Sour Cream Roasted Eggplant


Ingredients
  • 1 medium eggplant
  • 4-5 packed cups kale, torn
  • 1/2 cup sour cream 
  • 1/3 cup dried cranberries
  • 2 tsp lemon juice
  • 1 tbsp honey (as dressing, can omit)
  • 2 tsp olive oil (as dressing, can omit)
  • 2 tsp garlic powder
  • 1/2 tsp lemon pepper
  • salt, plus more to taste
Directions
  1. Preheat oven to 350 degrees.
  2. Cut eggplant into approx 1 inch cubes, salt generously, and let sit for about 10 to 15 minutes until it starts to "sweat." Rinse and place in a mixing bowl.
  3. Add sour cream, lemon juice, garlic powder, and pepper, and toss until thoroughly mixed. 
  4. Place marinated eggplant on a greased or lined baking sheet and place in the oven.
  5. Bake for about 40 minutes or until soft, covering if necessary. Uncover to let bronze for the last 10 to 15 minutes.
  6. Once the eggplant is almost done, gently steam kale until it softens slightly. You can do this on the stove using a colander or by covering and putting in the microwave for about a minute.
  7. Place kale in a bowl, and toss with the grilled eggplant, cranberries, honey, olive oil, and even chicken if you'd like to make a complete meal out of it!
I am pretty proud to say this was a success, but you will not know for sure just how good it was until you try :)
Please check me out and share!
 

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