Roast aubergine with lemony kale and pine nuts   Print 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 Preheat oven to 220C/Gas 7. Cut aubergines in half lengthwise and lay skin side down on a greased baking tray. Cut slits in the flesh and tuck garlic … Continue reading Roast aubergine with lemony kale and pine nuts