1. Heat a saute pan over high heat with 1 tbsp. olive oil. 
  2. Once the pan is hot (it should sizzle with a drop of water), add the kale.
  3. Flash fry the kale for 1 minute, tossing it continuously. Remove the kale from the pan and plate it.
  4. Brush the eggplant with olive oil on both sides until thoroughly but lightly coated.
  5. Transfer the eggplant to the pan and sauté until tender. As it cooks, press the eggplant down with a spatula.
  6. Once the eggplant is done, pile it on top of the kale layering it like a terrine.
  7. Sprinkle the walnuts around the plate.
  8. Grind salt and pepper over the salad.
  9. Dress with a drizzle of high quality balsamic vinegar.
  10. Serve.

Preparation Time
Serves 1 Prep Time 10 minutes


Ingredients

  • Two large handfuls kale, chopped
  • 1 small eggplant, sliced into thin rounds
  • Extra virgin olive oil
  • 1 tbsp. walnuts, chopped
  • Salt
  • Pepper
  • High quality, aged balsamic vinegar (sweet and syrupy)