![Kale Salad With Grilled Eggplant, White Beans and Fresh Figs [Vegan] – One Green Planet](https://masterlifehacks.com/wp-content/uploads/2025/08/Kale-Salad-with-Grilled-Eggplant-White-Beans-and-Fresh-Figs.jpg "Kale-Salad-with-Grilled-Eggplant-White-Beans-and-Fresh-Figs.jpg")
I all the time like to see our beloved and gifted contractor, Ted Zappia, present up…maybe most particularly when he arrives along with his instruments AND a bucket of plump figs contemporary from his household tree.
I’m keen about figs, contemporary or dried, however proper now the native fig timber are bursting with fruit, so I’m all about contemporary. Ted’s present has, to this point, impressed two gorgeous main-dish salads; they seem like a backyard on a plate! And they’re excellent one-dish summer season suppers regardless that the August warmth has eased up a bit recently.
On this one, uncooked kale, grilled veggies, white beans and figs are calmly coated in a hummus-based dressing impressed by a non-traditional pizza topping I not too long ago noticed in a culinary journal. However I infuse mine with aromatic home-grown basil and sage. For crunch and that particular little crowning contact, I garnish the salad with toasted sunflower seeds.
Although, this spectacular salad serves 4, do not be shocked in order for you half of it for your self!
Kale Salad With Grilled Eggplant, White Beans and Recent Figs [Vegan]
Elements You Want for Kale Salad With Grilled Eggplant, White Beans and Recent Figs [Vegan]
- 1/4 cup olive oil
- 2 medium-large cloves garlic
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon floor turmeric
- Pinch sea salt
- 1 Japanese eggplant, about 10 inches lengthy, ends eliminated, and lower on the diagonal into 1/4-inch thick slices
- 1/2 of a giant orange or yellow bell pepper, lower into 1/3-inch or barely wider items
- Roughly 1/4 cup crimson onion, lower into 1/4-inch slices
- 1-15 ounce can white beans, rinsed and drained
- 2 beneficiant cups calmly packed contemporary kale, stems eliminated, and torn into chunk measurement items (if the farmer’s market would not have any, I buy the pre-washed, pre-torn kale in a bag and take away any remaining thick stems)
- 5 ounces plain or garlic-flavored hummus (half of a typical carton–I take advantage of Sabra model Roasted Garlic)
- Roughly 1/3 cup olive oil
- 8 small-medium leaves contemporary basil chiffonade (stacked, tightly rolled, and sliced into very slender slivers), or finely chopped
- 8 small-medium leaves contemporary sage chiffonade (stacked, tightly rolled, and sliced into very slender slivers), or finely chopped
- Pinch sea salt and freshly floor black pepper or to style
- 8 contemporary figs, stemmed, and sliced in half vertically
- 1/4 cup roasted and calmly salted sunflower seeds
- Elective garnish: sprigs of contemporary basil
The best way to Put together Kale Salad With Grilled Eggplant, White Beans and Recent Figs [Vegan]
- In a medium-large bowl, whisk collectively the 1/4 cup olive oil, garlic, smoked paprika, turmeric, and pinch of sea salt. Add the eggplant, bell pepper, and crimson onion and toss to coat.
- Let marinate for a couple of minutes.
- Then, warmth a seasoned grill pan over medium excessive and grill the veggies in batches for two to three minutes on all sides or till good grill marks develop.
- Return them to the bowl they had been marinating in.
- Whereas the veggies grill, whisk collectively the hummus, 1/3 cup olive oil, contemporary herbs, and salt and pepper to style.
- Add the white beans and kale to the veggies, pour the dressing over and toss to coat.
- Prepare the salad on a serving platter or particular person plates, nestle the fig halves, flesh aspect up, excessive, sprinkle with sunflower seeds and garnish, if desired, with contemporary basil springs.
- Serve instantly.