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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