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.

~Peace~Love~Happiness~