Friday, January 28, 2011

Eggplant and Kale

Happy Friday! Check out that green on my plate from supper last night. I can now say that I am really beginning to like kale! The way I cooked it last night was awesome! As most of you know, I've never been a fan of kale, but it is really growing on me now. I've had it in a smoothie twice this week, which has been super yummy, and for supper once. I may become a kale freak before it's all over with.

Kale and chickpeas
1 tablespoon olive oil
3 cloves garlic, minced
1 bunch of kale, ribs removed
1 cup vegetable broth
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon garam masala
1/8 teaspoon salt
1 15-oz can chickpeas, drained

Heat oil in a non stick skillet over medium heat. Add garlic and saute for about a minute, then add kale and cook for a couple of minutes, tossing until bright green. Add broth, coriander, cumin, garam masala, and salt. Cover and cook for 8 to 10 minutes, stirring occasionally until tender. Stir in chickpeas. Cover and cook chickpeas until they are heated through.

I can't leave out the eggplant, because it was just as good as the kale. Instead of Eggplant Parmesan it was Eggplant Cheddar/Mozzarella.

1/2 cu plain soy milk
1/2 cup Italian seasoned bread crumbs
1 small eggplant, sliced 1/4 inch thick and drained
6 teaspoons olive oil, divided
1 - 8 ounce can tomato sauce
1/8 teaspoon salt
2 tablespoons dried basil
1/3 cup shredded vegan cheese (I used a mix of cheddar and mozzarella)

Preheat oven to 450 and spray a medium size casserole dish with cooking spray.
Put soy milk in one bowl and bread crumbs in a separate bowl.
Heat 2 teaspoons of the olive oil in a nonstick skillet over medium heat. Dredge the drained eggplant in the soy milk, then the bread crumbs, and transfer to the heated skillet. Cook about 2 minutes on each side, adding more oil while flipping them. Use the remaining oil to cook the rest of the eggplant. Transfer half the cooked eggplant to the casserole dish and the other half to a plate for now.
In a small sauce pan, heat tomato sauce, basil, and salt on low heat for a couple of minutes.
Pour sauce mixture over the first layer of eggplant and add half the cheese. Add the rest of the eggplant, then remaining sauce, and cheese.
Cover with aluminum foil and bake for 10 minutes. Uncover and bake for another 5 minutes or until cheese is melted.

Tony cooked some sauerkraut and sweet potatoes. He wanted kraut and weenies, but was sweet enough to save a little of the sauerkraut out for me before he added the kielbasa to it. Super yummy supper. I even had left over eggplant and kale for lunch today.



  1. you should try this!

  2. Yum!! I love kale - that sounds so good! What type of vegan cheese do you like? I rarely buy it but am always curious what other people like - I think it's so hard to find a yummy vegan cheese...

  3. Those are two of my favorite vegetables! I usually just steam both of them to get the vegetable flavor but a lot of people find them both too bitter (and eggplant too slimy) but then it's just more for me :)
    Glad you're enjoying the greens.

  4. Kale is my favorite vegetable. If you keep making delicious dishes like this one, it's going to be your favorite, too!

  5. This looks really good! Your post just reminded me, now that I just got the grocery shopping for the week done, that I forgot to get kale. :( I've been enjoying it a lot lately sauteed in a little bit of sesame oil, garlic & salt. It's so good!

  6. I'm a kale lover too. Thst eggplant looks great! Daiya I'm assuming because of the motz and cheddar :) love that daiya

  7. it's funny how many people are turned off by kale at first, but turn into kale addicts. it took me awhile to come around but now i can't get enough. your eggplant looks so good!

  8. Finally got a hold of some Garam Masala, did ya? I am still not a fan of Eggplant, but your parmesan looks excellent.

  9. Yep, kale is great, especially the way you cooked it!


  10. Are you planning any special vegan food for this Super Bowl Sunday? Come have some fun with me and Rip Esselstyn (author of The Engine 2 Diet). We would love your suggestions!

  11. I was never a kale fan either but I love it now. Go kale!


  12. Oh man, I haven't had a good eggplant dish in ages! That looks so gooood.

  13. Suzi, that sounds awesome! I will definitely be trying that for sure! Thanks for the recipe.

    Kylea and Carissa Daiya cheese is definitely the way to go. Sometimes I have to settle for the Galaxy brand though because my local grocery store doesn't carry Daiya.

    Thanks for the great comments everyone!

  14. I like Daiya too - sometimes it's just a bit too creamy for me though...