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!