Creamy-Garlicky Tahini Kale with Roasted Eggplant - The Kale Cabbage Diet

So, I'm on Day 9 of my Kale-eating extravaganza, which I'm now doing warrior-style. This means that today I ate some oranges, a banana, a bunch of Creamy-Garlicky Tahini Kale and two pieces of baklava - which means life is pretty good and I'm also at a lovely 1500 calorie total.

Creamy-Garlicky Tahini Kale is all the wonders of the Mediterranean, made very nutrient-dense and yummy and put in your tummy.

Kale is both the epitome of beauty and scrumptiousness. Just like you, friend. If you make this recipe and like it, be sure to email me and tell me all about it: carolyngraceelliott@gmail.com.

Now, without further ado, I reveal to you the much-adored...

Creamy-Garlicky Tahini Kale with Roasted Eggplant

Serves 1 hungry kale warrior

Ingredients

  • 1 eggplant
  • 1 bunch kale
  • 1/4 cup chopped canned tomatoes
  • 2 tbsps tahini
  • 1/2 cup vegetable broth
  • 1/2 cup water
  • 1.5 tbsps crushed garlic
  • 1 cup cooked quinoa
  • Sriracha chili sauce to taste
  • Lemon juice to taste
  • Salt to taste

To Make

Heat your oven to 400.  Spray some non-stick cooking whatnot onto a baking pan, plop your eggplant therein, and insert into oven.  Blithely forget about eggplant for 40 minutes.

While eggplant bakes, heat broth, water, tomatoes, garlic and tahini altogether in your pan at a medium heat.  As this gets all hot and melty, stir it around to mix it all together.  Good.

Now pet your cat awhile, the eggplant is still baking. Optionally, check Facebook. Friend me while you're at it.

After the eggplant is done baking, take it out of the oven.  Gingerly and over-eagerly rip the thing open (careful! hot!) and scoop its creamy eggplant contents into your broth mixture.  Stir it all up.  Now rip your kale into bits.  Stir your kale around in the broth to make it get wet and steamy.  You might need to sprinkle some more water on it to make it steamier.  Now let that simmer for about 7 minutes until your kale is tender.

Now pile this lovely business atop your hot cooked quinoa.  Maybe stir it all together for a lovely porridge-y effect.  Douse liberally with Sriracha and lemon juice and salt.  Eat, and be merry.

For dessert, if you're also going warrior-style and have the calorie budget to spare, I highly recommend warming up some baklava from a little local bakery and topping it with clementine segments. Yay.

Calories (not including baklava!): about 600