Embrace the flavours of fall with this vibrant roasted eggplant and kale salad! This dish not only celebrates the seasonal harvest but also highlights the freshness of home-grown ingredients from your Stack & Sprout hydroponic garden. The combination of roasted eggplant, hearty kale, and a creamy tahini dressing creates a nutritious and satisfying meal perfect for autumn.
Ingredients
For the Salad:
- 1 medium eggplant, diced
- 4 cups kale, stems removed and leaves chopped
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/4 cup feta cheese (optional)
- 1/4 cup walnuts or pumpkin seeds, toasted (for crunch)
For the Tahini Dressing:
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 1 tablespoon maple syrup or honey
- 1 clove garlic, minced
- Water, to thin
- Salt, to taste
Instructions
- Prepare the Eggplant:
- Preheat your oven to 400°F (200°C).
- In a bowl, toss the diced eggplant with olive oil, salt, and pepper until well-coated. Spread the eggplant in a single layer on a baking sheet.
- Roast for about 20-25 minutes, or until the eggplant is golden and tender, flipping halfway through for even cooking.
- Massage the Kale:
- While the eggplant is roasting, place the chopped kale in a large bowl. Drizzle with a little olive oil and a pinch of salt, then massage the leaves for a few minutes until they become tender and reduce in volume.
- Make the Tahini Dressing:
- In a small bowl, whisk together tahini, lemon juice, maple syrup, minced garlic, and salt. Add water gradually until you reach your desired consistency (it should be creamy but pourable).
- Assemble the Salad:
- Once the eggplant is roasted, let it cool slightly. Add the roasted eggplant, cherry tomatoes, red onion, and feta cheese (if using) to the bowl with the massaged kale.
- Drizzle with tahini dressing and toss gently to combine. Adjust seasoning with additional salt and pepper if needed.
- Serve:
- Top with toasted walnuts or pumpkin seeds for an added crunch. Serve immediately or let it chill in the refrigerator for about 30 minutes for the flavours to meld.
This roasted eggplant and kale salad is a delightful way to celebrate the fall harvest from your Stack & Sprout garden. Packed with nutrients and bursting with flavour, it makes a perfect side dish or a hearty main course. Enjoy the fresh taste of your home-grown ingredients, and share this recipe with friends and family for a cozy autumn meal!
