Kale & Mint Salad with Roasted Eggplant and Spicy Peanut Dressing

2 small eggplants or 1 medium eggplant, cut into 1” cubes

2 tablespoons olive oil

1 teaspoon salt, divided

1 large bunch kale, destemmed, leaves chopped in thin ribbons

1 cup fresh mint, chopped

2 teaspoons toasted sesame oil

3 tablespoons peanut butter

3 tablespoons warm water

3 tablespoons rice vinegar

1 tablespoon pomegranate molasses, honey, or maple syrup

1 tablespoon tamari

1 teaspoon minced garlic

2 teaspoons minced fresh ginger

1 teaspoon chile flakes

½ cup roasted peanuts, coarsely chopped

Preheat the oven to 425°F. Add the cubed eggplant to a large baking sheet. Drizzle with olive oil and ½ teaspoon of the salt and toss to combine. Roast for 25-30 minutes or until eggplant is tender and lightly browned, stirring once halfway through.

Meanwhile, in a large bowl, mix together the chopped kale, mint, toasted sesame oil, and remaining ½ teaspoon of salt, massaging gently with your hands until the kale is tender and bright green. 

In a small bowl, whisk together the peanut butter, warm water, rice vinegar, pomegranate molasses, tamari, garlic, ginger, and chili flakes until everything is well combined. Add half of the dressing to the chopped kale mixture and toss to combine, adding more dressing as needed. Stir in the roasted eggplant and peanuts, toss well, and serve!