4 leaves kale, chopped into 1 inch pieces, very bottom stalks removed
5 skinny Asian eggplants, chopped into 1 inch pieces
1 Tbsp olive oil
1 tsp coarse sea salt
½ cup wild rice, cooked
1/3 cup pinto beans
3 sprigs cilantro
2 Roma tomatoes, chopped
2 Tbsp Newman’s Own® Balsamic Vinaigrette Salad Dressing
Preheat oven to 375 degrees. Toss the kale and eggplant in olive oil, arrange on a large cookie sheet and spread out. Sprinkle with sea salt and put in the oven.
After about 10 minutes (watch to make sure it doesn't burn), transfer the kale pieces to a bowl and flip eggplant slices over. Return the eggplant to the oven to cook a few minutes more. Eggplant is finished when it is browned and tender.
To assemble, combine kale, eggplant, rice, beans, cilantro, tomatoes, and dressing. Toss and serve.