Mix 1 tbsp honey, 2 tbsp balsamic vinaigrette, and a dash of salt in a bowl. Slice eggplant width-wise. Dip and lightly cover slices in sauce one by one. Cook slices in a skillet on med-high high for 6-7 minutes, flipping halfway through. I used about 1/2 an eggplant. Add 4 C chopped kale and 1 C of white beans to a large bowl. Remove eggplant from heat and chop into bite-size pieces. Mix with beans and kale. Pour any leftover sauce over salad and serve.