Roasted Miso Eggplant with Wilted Kale Salad and Freekeh

Ingredients

• 2 eggplants
• 1 tbsp extra virgin olive oil
• 2 tbsp miso paste
• 2 tsp sesame oil
• 1/4 cup soymilk
• 2 ½ cups of vegetable stock
• 1 cup of Freekeh
• 1 bunch of curly kale
• 1 lemon
• 1 tbsp salt
• ¼ cup of extra virgin olive oil
• 1 tbsp sesame seeds