Roasted Kale and Eggplant Tapenade

Roasted Kale and Eggplant Tapenade

Roasted Kale and Eggplant Tapenade

By Food52
40 minutes

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Details
  • Servings:   4
  • Calories:   135
  • Protein:   5g
  •  
  • Fiber:   8g
  • Sugar:   8g
  • Carb Total:   9g
  •  
  • Trans Fat:   0g
  • Saturated:   2g
  • Fat Total:   8g
  •  
  • Diet:   High-Fiber, Low-Sodium
  • Meal:   lunch, dinner
  • Dish:   main course
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Cuisine
  • mediterranean
Comments
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
Instructions

Roasted Kale and Eggplant Tapenade serves 4 original recipe by Food52.

View original preparation instructions

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