appetite magazine
Roast aubergine with lemony kale and pine nuts
 
 
Serves: 4
Ingredients
  • 2 large or 4 small aubergines
  • 2 cloves garlic, finely chopped
  • 4 tbsp olive oil
  • salt and ground black pepper
  • 350g fresh kale, stems removed, roughly chopped
  • 1 tbsp olive oil
  • juice of 1 lemon
  • 125g pine nuts
Method
  1. Preheat oven to 220C/Gas 7.
  2. Cut aubergines in half lengthwise and lay skin side down on a greased baking tray.
  3. Cut slits in the flesh and tuck garlic pieces inside.
  4. Brush with olive oil and sprinkle with salt and pepper.
  5. Bake for 30 mins, basting with more oil half way through.
  6. For the topping, toast the pine nuts in a pan over a low heat until golden – approx. 5 mins.
  7. Heat olive oil in a wok over a medium heat, add the kale and toss for 3 mins.
  8. Add lemon juice and toss until softened but still vibrant – approx. another 3 mins.
  9. Serve over the aubergines.
Recipe by appetite magazine at https://www.appetitemag.co.uk/roast-aubergine-with-lemony-kale-and-pine-nuts/