Wednesday, May 1, 2013

kale with roasted eggplant pepper sauce

I'm eating this energizing, yummy, easy lunch right now. It is out of this world!

If you have roasted eggplant laying around it takes no time. Here is the breakdown:
Chop up a bunch of sturdy kale and saute it in a little onion, garlic & oil until its how you like it.

In a food processor, blend 1/2 roasted eggplant (skin & all), 1/2 red bell pepper, 1 tablespoon goat cheese, and 1/2 tomato, along with salt, cayenne pepper, a dash of basalmic vinegar & a dash of olive oil. And 1 tablespoon of nutritional yeast. Taste, adjust seasonings.

Blend till creamy and then spoon over the Kale. Mix it up and eat. Yum!

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