Roasted Kale and Eggplant Tapenade

Ingredients

• 4 cups torn kale
• 1 large eggplant
• 5 cloves garlic
• 1 tablespoon balsamic vinegar (plus additional for drizzling)
• 1 tablespoon olive oil (plus additional for drizzling)
• 1 pinch dried Italian herbs (basil, thyme oregano)
• 1 pinch sea salt
• 1/2 cup freshly chopped parsley
• 1/4 cup roasted pistachios

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