Monday Dinner: Roast Aubergine with Kale & Pine Nuts

Serves 2


  • 1 Large aubergine, halved lengthways
  • 2 handfuls of kale
  • 2 tbsp. olive oil or coconut oil (melted if using coconut)
  • Handful of fresh basil, finely chopped
  • 1 clove of garlic, crushed
  • Handful of pine nuts, toasted


  1. Pre heat the oven to 200C
  2. Place the aubergine on a baking tray (cut side up), sprinkle over the garlic and basil, and drizzle 1 tbsp. of oil over the top
  3. Bake for 15-20 minutes
  4. Remove the stems off the kale, roughly chop and rub some olive oil into the leaves using your hands (this softens the kale)
  5. Once aubergine is removed from the oven, sprinkle over the kale and the pine nuts and serve with a rocket and tomato salad

Top Tip

These also go really well with chilli, simply finely chop some red or green chillies and sprinkle over before baking.