The Good Dirt

September 18th, 2017

These burritos are so delicious, you’ll want to eat them every night – and they’re so easy to make, that you can! Here, canned black bean soup, seasoned with onions, pepper and extra virgin olive oil, get a kick of flavor from smoky chipotle chiles. The beans are stuffed into burritos with tender rice, crisp cabbage, creamy avocado, tangy pico de gallo and lime juice. The result is the perfect meal, all wrapped up into one delicious pouch.

This recipe comes to us courtesy of our friends at Goya. Support their “Can Do” campaign in September and October by using their red label black bean soup for this recipe and help support Feeding America and local food banks.

Serves 8

  • 3 cans (15 oz. each) black bean soup
  • 1 chipotle chile, finely chopped, plus 1 tbsp. sauce from 1 can (7 oz.) chipotle chiles in adobo sauce
  • 1 pkg. (20 oz.) large flour tortillas, warmed according to package instructions
  • 3 cups cooked extra long grain rice
  • 4 cups shredded cabbage
  • 2 avocados, chopped (about 2 cups)
  • 1 cup mild chunky salsa, drained
  • 2 limes, juiced (about 2 tbsp.)

Add black bean soup, chopped chipotle chile and sauce to small pot over medium heat; bring soup to boil. Reduce heat to low; simmer, stirring occasionally, until bean mixture thickens, about 10 minutes.

Assemble burritos: To center of tortilla, add about 1/3 cup cooked rice, ½ cup beans with sauce, ½ cup shredded cabbage, ¼ cup chopped avocado, 2 tbsp. salsa and 1 tsp. lime juice. To roll up tortilla into burrito shape, fold in left and right ends of tortilla. Then, holding the closed ends, fold tortilla in half from bottom to top. Using the top layer of tortilla, push filling towards you to compact. Roll tortilla into log and wrap in foil to secure.

Repeat with remaining ingredients; serve.

September 18th, 2017

Eggplant is roasted then tossed with sautéed onions, bell peppers and pinenuts in this savory pudding. Matzo meal creates a hearty texture to this kugel, finished with a sprinkle of paprika. This recipe comes to us from our friends at Cooking Light Magazine.

Serves 8

  • a little nonstick cooking spray
  • 1 2 pound eggplant
  • 2 teaspoons vegetable oil
  • 3 cups onion, finely chopped
  • 1 1/2 cups bell pepper, finely chopped
  • 3 tablespoons pine nuts
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 2 eggs, lightly beaten
  • 3/4 cup matzo meal
  • 1 teaspoon paprika

Preheat an oven to 450 degrees. Prepare a large baking dish with a light layer of nonstick cooking spray and set aside. Prepare a baking sheet with a layer of foil.

Pierce the eggplant several times with a fork and place on the baking sheet. Put in the oven and roast for about 20 minutes, or until the eggplant is tender. Set aside to cool. When eggplant cools, chop coarsely and set aside in a large bowl.

Place the oil in a large nonstick skillet over medium-high heat. Add the onion, bell pepper and nuts to the pan. Cook for about 6 minutes, or until the onion is tender. Transfer the onion mixture to the bowl with the eggplant.

Season the eggplant onion mixture with salt and black pepper. Add the eggs and stir well to combine, taking care to ensure all ingredients are evenly distributed. Add the matzo meal and toss gently to combine.

Spoon the eggplant onion mixture into the prepared baking dish. Sprinkle the paprika on top and put in the oven. Bake for 35 minutes, or until thoroughly heated and golden brown. Cut into 8 servings and enjoy!

September 18th, 2017

These Vietnamese treats are filled with vermicelli, Chinese cabbage and bean sprouts and seasoned with lime, mint, chili and cilantro. A shallot miso dipping sauce provides the perfect balance to these light rice paper rolls with unexpectedly intense flavors. This recipe comes to us from Trudy of veggie.num.num.

Serves 6

For the dipping sauce:

  • 1 tablespoon water
  • 2 tablespoons sweet chilli sauce**
  • 1 tablespoons low-sodium soy sauce**
  • ½ shallot, finely diced
  • ½ tablespoon fresh mint, finely chopped
  • ½ tablespoon cilantro, finely chopped
  • 1 teaspoon miso paste**

To complete the rice paper rolls:

  • 4 ounces vermicelli, cooked according to instructions
  • 1 cup Chinese cabbage, shredded
  • ½ cup bean sprouts
  • 1 bell pepper, thinly sliced
  • ½ cup fresh mint leaves, finely chopped
  • ½ cup cilantro, finely chopped
  • 1 fresh red chili
  • Juice of 1 lime
  • 1 ½ tablespoons low-sodium soy sauce**
  • 1 ½ tablespoons sweet chili sauce**
  • 15-20 rice paper sheets**

*Found in Asian markets or the ethnic food or sauce sections of most grocery stores.

To make the dipping sauce:

In a medium bowl whisk together the water, chili sauce and soy sauce. Whisk in the shallot, mint, cilantro and miso paste until thoroughly combined.

To complete the rice paper rolls:

After the vermicelli noodles are cooked, drain and rinse well. Roughly chop the cooked noodles.

In a large bowl combine the chopped noodles, cabbage, sprouts, bell pepper, mint, cilantro and chili. Dress the veggie filling with the lime juice, soy sauce and sweet chili sauce. Toss until well mixed.

Soak one individual rice paper sheet in a large bowl of water for 15-30 seconds, or until just soft. Pat dry on a clean towel.

Place 2 tablespoons of filling inside the soaked rice paper roll. Fold in the edges and then roll them up firmly. The edges should seal neatly when pressed together with your fingers.

Repeat the rice paper roll soaking and filling process individually until all the rice paper sheets are used up.

Serve the rice paper rolls with dipping sauce on the side.

September 18th, 2017

Quinoa is spiced with shallots and red pepper, then cooked with portobello mushrooms and shredded zucchini. If zucchini is out of season, try incorporating shredded carrots or bell peppers for a different take on these innovative burgers. This recipe comes to us from Cathy of A Life Less Sweet.

Serves 15

  • 2 portobello mushrooms (8 ounces), stems removed
  • 1 small zucchini
  • 2 tablespoons olive oil, divided
  • 1/4 cup shallot, minced
  • or
  • 1/4 cup mixed onion & garlic, minced
  • 1/4 teaspoon red pepper flakes
  • 1/3 cup Parmesan cheese
  • 3/4 cup quinoa, rinsed & cooked to package directions
  • 3/4 teaspoon salt
  • 1 large egg, beaten
  • 1 cup fresh whole-wheat breadcrumbs
  • 1/2 cup oats, pulsed in a food processor until ground
  • or
  • an additional 1/2 cup whole-wheat breadcrumbs
  • 15 hamburger buns or rolls, toasted

Chop the Portobello mushrooms into 1” pieces. Pulse the mushrooms pieces in a food processor until finely diced. Shred the zucchini and squeeze out excess moisture with a paper towel. Place the chopped mushrooms and shredded zucchini into a bowl and set aside.

Place 1 tablespoon of the olive oil in a large pan over medium heat. Add the shallot or garlic onion mixture and red pepper flakes to the pan and cook for about 2 minutes, or until the shallot begins to soften.

Add the mushrooms and zucchini to the pan and cook for about 5 minutes, or until tender.  Remove from heat and stir in Parmesan cheese, cooked quinoa and salt.  Let cool completely.

Stir the egg, breadcrumbs and oats, if using, into the quinoa zucchini mixture. Cover and refrigerate for about 1 hour, or until cold and firm.

When quinoa zucchini mixture has chilled, shape into small patties of preferred size, between 1/4’’ and 1/2’’ thick.

Place the remaining tablespoon olive oil in a large skillet over medium heat. When mixture is hot, place the quinoa patties into the skillet in an even layer. You may have to cook them in batches or use 2 skillets.

Cook the quinoa patties for about 3 minutes on each side, or until they are crispy on the outside and cooked through.

Serve each quinoa zucchini burgers on a toasted bun with a side of blanched green beans. Enjoy!

September 11th, 2017

Red cabbage is chopped into ribbons and tossed with red wine vinegar, honey, coriander, soy sauce and chili powder for a sweet-sour-spicy flavor. Green apples soak up this delectable sauce, before this fruit veggie medley is topped with freshly grated ginger. Try this dish on the side in place of coleslaw. This recipe comes to us from Jenné of Sweet Potato Soul.

Serves 4

  • 1 tablespoon olive oil
  • 1/2 head red cabbage, washed & cut into ribbons
  • salt, to taste
  • 1/2 onion
  • 1 clove garlic, minced
  • 2 tablespoons red wine vinegar
  • 1 teaspoon honey
  • 1 bay leaf
  • 1/2 teaspoon ground coriander
  • 1 teaspoon low sodium tamari or soy sauce
  • 1 teaspoon red chili powder
  • 1/2 cup fresh squeezed orange juice with pulp
  • 1 Granny Smith apple, peeled, cored and cubed
  • 1 teaspoon fresh ginger, grated
  • fresh black pepper
  • orange slices*, for garnish

Place the olive oil in a large, deep pot over medium heat. Add the onion and garlic and sauté for 4-6 minutes, or until the onion begins to soften. Add the red cabbage ribbons, sprinkle with a little salt, stir and cover. Cook the cabbage for about 2 minutes, or until the cabbage begins to soften.

Uncover the pot and coat the cabbage with the vinegar, honey, bay leaf, coriander, tamari or soy sauce and chili powder. Stir thoroughly, turn down heat to medium-low and cover again and cook 4-6 minutes.

Uncover and pour in the orange juice, orange pulp and apple cubes. Cook about 10 minutes more, or until the cabbage has reached desired tenderness. Taste for seasoning and adjust to preference.

Serve hot or warm, sprinkled with freshly grated ginger and black pepper. Garnish with sliced oranges, if using, and enjoy!

September 11th, 2017

Oats, sunflower seeds, coconut and almonds are toasted, sweetened with honey and raisins and then baked until crisp. Cut the granola into pieces and eat it on the go as you start your day. This recipe comes to us from Lindsay of Running with Tongs.

Serves 8

  • 2 cups rolled oats
  • ½ cup sunflower seeds
  • ½ cup blueberry flax seed meal*
  • ¼ cup unsweetened dried coconut, shredded
  • ¼ cup almonds, chopped
  • ¼ cup pumpkin seeds
  • ½ cup brown rice syrup
  • or
  • ½ cup honey
  • 2 tablespoons brown sugar
  • 2 tablespoons dairy-free margarine alternative
  • or
  • 2 tablespoons margarine
  • 2 teaspoons vanilla extract
  • ½ teaspoons salt
  • 1.5 cups raisins

*blueberry flavored flax seed meal can be found in health food stores or in the health food section of some grocery stores. Plain flax seed meal can be substituted.

**brown rice syrup is a natural sweetener made from malted brown rice. It can be found in health food stores. Honey can be substituted.

Preheat the oven to 350 degrees.

Spread the oats, sunflower seeds, flax meal, coconut, almond pieces and pumpkin seeds onto a baking sheet. Place in the oven and toast for 15 minutes, stirring occasionally.

Place the brown rice syrup or honey, brown sugar, margarine, vanilla and salt in a medium saucepan. Cook over medium heat for 2-3 minutes, or until the brown sugar has completely dissolved. Grease another baking sheet.

Once the oat mixture is done, remove it from the oven. Reduce the oven to 300 degrees.

As soon as the oats are out of the oven, combine the oat mixture, the syrup mixture and the raisins in a large bowl. Stir to combine and pour the mixture onto the greased baking sheet, making sure that the mixture is evenly distributed as you spread it out.

Place in the oven and bake for 25 minutes, or until granola is toasted and fragrant. Remove from the oven and allow granola cool completely.

Break into pieces and store in an airtight container for up to a week.

September 11th, 2017

This burrito might surprise you with its sweetness, but the onion and garlic powders offer a savory balance to the cinnamon. Using whole wheat tortillas can complete the wrap the healthy way by keeping you fuller, longer. This recipe comes to us from Lindsay of The Happy Herbivore.

Serves 4

  • 4-6 soft taco shells, tortillas or wraps
  • 1 medium sweet potato, boiled until tender and drained
  • 1 cup brown rice or quinoa, cooked to desired tenderness
  • 10 oz frozen spinach
  • 1 cup black beans
  • ½ teaspoon cinnamon
  • ¼ teaspoon cumin
  • ¼ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • hot sauce, to taste

Cook spinach according to package directions, pressing out any excess water once the spinach is fully cooked.

Put the spinach in a bowl, sprinkle with garlic powder and salt and set aside.

Sprinkle cumin, onion powder and garlic powder over black beans, stirring to evenly coat beans with spices and set aside.

Peel cooked sweet potato and mash with a potato masher or fork. Sprinkle with cinnamon and stir to combine.

Combine sweet potato, spinach, grains and black beans in a large bowl, stirring to evenly combine, and scoop mixture into the center of the wrap. Drizzle with hot sauce to taste.

September 11th, 2017

These portobello mushrooms are marinated in a homemade barbecue spice mix and grilled until tender. When served, they are loaded up with sweet grilled red onions and savory garlic and chive mayonnaise. This recipe comes to us from our friends at The Mushroom Council.

Makes 4 burgers

    • Marinade
    • 2 teaspoons chili powder
    • 1 teaspoon dark or light brown sugar
    • 1 teaspoon fine sea salt
    • 1 teaspoon garlic powder
    • 1 teaspoon onion powder
    • 1 teaspoon smoked paprika
    • ½ teaspoon ground black pepper
    • 1/3 cup extra virgin olive oil

 

  • Burgers
  • 4 portobello mushrooms, stems and gills removed
  • 1/3 cup mayonnaise
  • 1 teaspoon chopped chives
  • ¼ teaspoon garlic powder
  • ¼ teaspoon fine sea salt
  • 1 small red onion, sliced (keep rings intact)
  • 4 buns
  • 4 lettuce leaves
  • Olive oil for grilling

Directions

Mix all marinade ingredients in a small bowl. Place mushrooms on a baking sheet. Drizzle marinade over mushrooms and rub liberally to coat all sides. Let sit for 15 minutes.

Preheat grill to high heat.

To make garlic mayo, stir together mayonnaise, chives, garlic powder and salt in a small bowl. Refrigerate until ready to serve.

Brush grill grate with olive oil. Place mushrooms and onion rings on grill. Cook for 5 to 7 minutes on each side, until both are darkened and tender.

To serve, spread bottom of each bun with mayonnaise, top with lettuce and a few onion rings. Add mushroom and cover with top bun.

September 4th, 2017

This recipe comes to us from Norma of the Meatless Monday community in Honduras.

It’s an easy, delicious, spicy, creamy and highly addictive jalapeño dip. The perfect appetizer to serve at gatherings. The hardest part of this recipe is not eating it all by yourself!

Serves 4.

  • 1 ½  cup raw (unsalted) cashews, soaked overnight, then drained
  • 2 teaspoons lemon juice
  • 4 fresh jalapeño peppers, seeded and chopped
  • 2 cloves garlic
  • 1/3  cup nutritional yeast
  • 1/2  tsp.  sea salt (or more to taste)
  • 1/2 tsp. ground black pepper
  • 1/3 cup water (or more as necessary)

Add soaked (and drained) cashews, lemon juice, jalapeños, garlic, nutritional yeast, sea salt, pepper and water  to a food processor.

Puree, scraping down the sides as necessary, until the cashew cheese is a smooth, creamy consistency.

Pour mixture into a microwave safe serving dish, and microwave on High until hot, about 3 minutes.

Serve with sliced sourdough baguettes, tortilla, pita or bagel chips.

Tip: Be careful when cutting hot peppers; avoid touching your face- eyes.

September 4th, 2017

Sweet corn, bell pepper and tomatoes show off summer in this surprisingly hearty salad of wheat berries and white beans. A mustard lemon sherry vinaigrette adds a sophisticated touch to this chilled entrée which requires almost no stove time. This recipe comes to us from Kimberly of Flavorista.

Serves 4

For the dressing:

  • 2 tablespoons fresh lemon juice
  • 1 ½ teaspoons sherry vinegar
  • 1 clove garlic, minced
  • 1 teaspoon Dijon mustard
  • ½ teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 3 tablespoons extra-virgin olive oil

To complete the summer corn wheat berry salad:

  • 8 cups water
  • 1 teaspoon salt
  • 1 cup wheat berries, soaked overnight or quick-soaked
  • 1 cup corn off the cob, freshly cooked
  • or
  • 1 cup frozen corn, thawed
  • 1 cup canned white beans, drained and rinsed
  • or
  • 1 cup dried white beans, cooked
  • ½ orange bell pepper, chopped
  • ¼ cup red onion, finely chopped
  • ¼ cup fresh parsley, finely chopped
  • 1 teaspoon lemon zest
  • 2 tomatoes, seeded and chopped
  • ¼ cup feta cheese, crumbled

To make the dressing:

In a small bowl whisk together the lemon juice, vinegar, garlic, mustard, olive oil, salt and pepper.

To complete the summer corn wheat berry salad:

Bring the water, salt and pre-soaked wheat berries to a boil in a large pot over medium-high heat. Turn heat down to low and simmer, uncovered, for 50-60 minutes, or until the wheat berries puff up a bit and become tender. Drain and rinse with cool water.

In a large bowl combine the cooked wheat berries, corn, white beans, bell pepper, red onion, parsley, lemon zest and tomatoes.

Drizzle the salad with the dressing and toss to combine. Top the salad with the crumbled feta and enjoy.

September 4th, 2017

Sweetened naturally with peach slices and orange juice, this smoothie is a refreshing way to start your day. Fragrant vanilla pairs perfectly with the seasonal fruit in this yogurt blend. This recipe comes to us from Chaya of My Sweet and Savory.

Serves 4

  • 1 1/4 cup nonfat milk
  • 1 cup lowfat vanilla yogurt
  • 2 cups frozen unsweetened peach slices
  • or
  • 2 cups peaches, peeled and sliced
  • 1 cup orange juice
  • 1 teaspoon vanilla extract

Place 4 glasses in the refrigerator to chill.

Place the milk, yogurt, peach slices, orange juice and vanilla extract together in a blender. Pour 4 portions into the chilled glasses and enjoy.

September 4th, 2017

Dressing your grilled vegetables up in taco form gives you and your BBQ guests that much more reason to eat more of them! Serve these veggies in a large bowl alongside hot tortillas and guacamole and let everyone DIY. This recipe comes to us from Amber of Homemade Nutrition.

Serves 6

  • 4-6 wooden skewers
  • 1/3 cup canola oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • salt and pepper to taste
  • 1 medium zucchini, sliced
  • 1 medium yellow squash, sliced
  • 2 ears fresh corn, husks removed or 1 cup frozen corn kernels
  • 1 cup small mushrooms, stems removed
  • 1 red bell pepper, cut into chunks
  • 1 medium red onion, cut into chunks
  • 12 corn tortillas or whole grain tortillas
  • 1 cup sliced avocado or guacamole (check out my easy guacamole recipe)

Preheat a grill to medium high heat or oven to 400 degrees.

In a small bowl, combine the oil, spices, salt, and pepper.

Place the sliced zucchini, yellow squash, red pepper chunks, onion, and mushrooms on the skewers, leaving a small amount of space between each slice of vegetable on the skewers.

Use a pastry brush or spoon to lightly coat all of the vegetables with the seasoned oil mixture. Lightly coat the corn with the oil mixture as well.

Place the skewers and ears of corn on the grill and cook for about 20-25 minutes, turning occasionally, until the vegetables are tender and caramelized and the corn is slightly charred. If using the oven, bake for about 25-30 minutes, turning a few times during the cooking time.

Remove the vegetables from the skewers and cut into smaller pieces if desired. Cut the corn kernels off of the ears of corn. Place all vegetables and corn in a bowl and toss to combine them.

Heat the tortillas and top with the roasted vegetable mixture and avocado. Serve with beans on the side.

August 28th, 2017

Spinach is wilted with a hot vinaigrette of Dijon mustard, rice vinegar and honey. Sesame oil brings its smoky flavor to the dressing as crisp red onion and toasted almonds lend their quintessential crunch to round out this satisfying salad.This recipe comes to us from Donna of Apron Strings.

Serves 8

  • 1/2 red onion, outer peel removed
  • 2 tablespoons canola oil
  • 2 teaspoons sesame oil
  • 1 teaspoon Dijon mustard
  • 2 tablespoons rice vinegar
  • 1 tablespoon honey
  • 1 teaspoon salt
  • 8 cups spinach, stems removed
  • 1/2 cup almonds, sliced and toasted
  • 1 tablespoon sesame seeds, toasted
  • 8 hard-boiled eggs, thinly sliced*

*Optional.

Cut the onion into paper-thin slices about 2 inches long. Place the onion slices in a bowl of ice water and let them soak while preparing the rest of the dish.

Place the canola oil and the sesame oil in a small saucepan over high heat. Mix the mustard, vinegar, honey and salt together and add the vinegar mixture to the pan. Whisk to combine and bring the sesame vinaigrette to a boil.

Roughly chop the spinach into bite sized pieces. Place in a large serving bowl and pour the hot sesame vinaigrette over the spinach. Immediately toss the spinach to ensure all leaves are coated and slightly wilted.

Serve equal portions of the wilted spinach onto each plate. Drain the onions and place them on top of the spinach. Sprinkle each plate with the almonds, sesame seeds and egg slices if using, and enjoy.

August 28th, 2017

Bell peppers, mushrooms and tofu are sautéed and seasoned savory with garlic powder, turmeric, agave syrup and apple cider vinegar. Spinach and pepper jack cheese are folded into the tasty tofu and wrapped in a tortilla. This recipe comes to us from Kathy of Happy, Healthy Life.

Serves 6

  • 1 tablespoon non hydrogenated margarine
  • 3/4 cup bell pepper, diced
  • 1 cup mushrooms, diced
  • 18 ounces firm tofu, drained, pressed and diced
  • 1 teaspoon garlic powder
  • 1/8 teaspoons black pepper
  • 1 1/2 teaspoons turmeric
  • 3/4 teaspoons salt
  • 1 teaspoon olive oil
  • 2 teaspoons agave syrup*
  • 1 teaspoon liquid smoke*
  • 1 tablespoon apple cider vinegar
  • 1 cup spinach, chopped
  • 1/4 cup pepper jack cheese
  • or
  • 1/4 cup dairy free pepper jack cheese
  • 6 large flour tortillas

*Found at health food stores or the health food or spice section of some grocery stores.

Preheat an oven to 300 degrees.

Place the margarine in a sauté pan over medium-high heat. Add the bell pepper, mushrooms and tofu. Season with the garlic powder, pepper, turmeric, salt, olive oil, agave syrup, liquid smoke and apple cider vinegar, stirring with a wooden spoon to ensure seasonings are evenly distributed. Cook, stirring, for 5 minutes, or until the tofu has reached desired consistency.

Run the tortillas under water and place in the oven for about 3 minutes, or until the tortillas are soft and warm.

Fold the spinach and pepper jack into the tofu mushroom bell pepper mixture. Take off the heat.

Plate the warmed tortillas and spoon 6 portions of the tofu mushroom bell pepper mixture into the tortillas. Fold like a burrito and enjoy.

August 28th, 2017

Dinosaur kale, also known as Tuscan or Lacinato kale, has bumpy green leaves that somewhat resemble dinosaur skin. Paired here with thick slices of crispy eggplant, this salad is hearty enough to satisfy any monstrous appetite! This recipe comes to us from Maria of Bean a Foodie.

Serves 2.

  • 1 bunch dinosaur kale, washed, cleaned and chopped
  • 1/3 cup parmesan cheese shavings
  • 1/3 cup pine nuts, toasted
  • 1 medium to large eggplant, sliced in to 1/2″ rounds
  • 1 cup whole wheat panko bread crumbs
  • 1/4 cup za’tar spice
  • 1/2 tsp freshly ground pepper
  • 1 egg, scrambled with 2 tbsp water
  • 1/3 cup whole wheat flour
  • non-stick cooking spray
  • 2 tbsp – 1/4 cup Lemon Vinaigrette

Preheat oven to 425 F.

Set out 3 separate flat bottom bowls or baking dishes. Add the flour to one dish. Add eggs and water to another dish, scramble to combine. In the third dish add in both bread crumbs, za’tar spice and ground pepper.

Prepare a large sheet pan or baking pan with parchment, cooking spray or a silpat. Working in small batches first coat eggplant rounds in the flour. Then move to egg and thoroughly coat. Finally transfer eggplant into the breadcrumb mixture. Press down lightly to ensure a thick coating of breadcrumbs.

Place on sheet pan . Lightly spray the tops of the eggplant with non stick cooking spray.
Bake at 425 for about 20-25 minutes. As many oven temperatures differ, monitor eggplant to make sure it does not burn. The eggplant rounds should turn golden brown and the breadcrumbs toasted and crunchy when finished.

While the eggplant bakes, toss the chopped kale with the lemon vinaigrette – add more or less dressing based on your taste. Plate salad and sprinkle on the pine nuts and parmesan shavings.

When the eggplant is finished baking, top each salad with 2-3 crispy rounds. Enjoy!