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Dinner recipe · from the recipe book

Roasted Eggplant and Cannellini Kale Bowls

Jammy roasted eggplant, blistered tomatoes and crisp-edged cannellini beans sit over lemony kale and romaine, finished with soft mozzarella, nutty Parmesan and fresh basil.

Roasted Eggplant and Cannellini Kale Bowls

Ingredients

  • 5 cups cubed400 gEggplantcut into 1-inch cubes
  • 1½ medium300 gZucchinicut into half-moons
  • 2 cups300 gCherry tomatoes
  • 1 medium110 gRed onioncut into thin wedges
  • 2⅓ cups425 gGreat northern or cannellini beans, canned, drained and rinsedpatted dry
  • 3 cloves9 gGarlicminced
  • 3½ tbsp45 gOlive oildivided
  • 1 tbsp3 gDried oregano
  • ½ tsp1 gCrushed red pepper
  • ¾ tsp4 gSaltdivided
  • ½ tsp1 gBlack pepper
  • 7⅔ cups chopped160 gKalestems removed, leaves chopped
  • 4¼ cups chopped200 gRomaine lettucechopped
  • 2 tbsp30 gLemon juice
  • 5½ oz160 gPart-skim mozzarellatorn into small pieces
  • ⅓ cup grated40 gGrated Parmesan
  • ⅔ cup leaves15 gFresh basiltorn

Steps

  1. Heat the oven to 425°F (220°C) and line two sheet pans with parchment.
  2. On the first pan, toss the eggplant, zucchini and red onion with 25 g (about 2 tablespoons) of the olive oil, the oregano, the black pepper and half of the salt; spread in one layer.
  3. On the second pan, toss the great northern beans, cherry tomatoes and garlic with 10 g (about 2 teaspoons) of the olive oil, the red pepper flakes and a quarter of the salt; spread out.
  4. Roast both pans for 25 to 30 minutes, stirring once halfway, until the eggplant is soft and browned, the tomatoes burst and the beans are crisp at the edges.
  5. While the vegetables roast, put the kale in a large bowl with the last 10 g (about 2 teaspoons) of olive oil, the lemon juice and the remaining quarter of the salt, and rub the leaves with your hands for 2 minutes until they soften.
  6. Add the romaine to the kale and toss, then divide the greens among four bowls.
  7. Top the greens with the roasted eggplant mixture and the bean and tomato mixture, warm from the oven.
  8. Scatter the mozzarella over the hot vegetables, sprinkle with the Parmesan and finish with the basil. Serve right away.

Contains: Milk.

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Saved in the Every Helping recipe book on October 24, 2026.

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