Roasted Eggplant, Kale, Quinoa and Feta Salad

Quick, healthy meal for a busy day
  • 1-2 eggplants, cut into 1” cubes
  • 2 Tbsp Driftless Sunflower Oil
  • Salt and pepper
  • 2 cloves garlic, minced
  • 1 bag kale mix, coarsely chopped
  • 1½ c. Cooked quinoa
  • ¼ c. feta cheese

  1. Preheat oven to 420 F.
  2. Toss eggplant, oil and salt and pepper
  3. together, spread onto a baking sheet.
  4. Roast for 20-25 min, flipping halfway.
  5. While eggplant is in the oven, take a skillet and heat 1 Tbsp of oil.
  6. Add kale and 1 minced garlic clove and cook for a few minutes, until wilted.
  7. Once eggplant is done, immediately remove it from baking sheet and into same skillet as kale (off heat).
  8. Add quinoa and 2nd minced clove of garlic. This will allow cooked eggplant to release some juices when mixed in with quinoa.
  9. Add feta and any more salt, if needed.