1. Preheat oven to 350ºF.
2. Cut eggplant into cubes, place on a lined baking sheet, drizzle a small amount of grapeseed oil or melted coconut oil and bake for 30 minutes.
3. While eggplant is baking, chop the garlic and sauté it in a pan over medium heat with a little coconut oil. Sautee until it becomes fragrant and translucent.
4. Add in the chopped kale and mix around so that the kale becomes nice and garlic-y.
5. Prepare Dressing.
6. Gently toast the pine nuts and then mix everything together in a bowl and enjoy.