Monday Dinner: Roast Aubergine with Kale & Pine Nuts
Serves 2
Ingredients
- 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
Method
- Pre heat the oven to 200C
- 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
- Bake for 15-20 minutes
- Remove the stems off the kale, roughly chop and rub some olive oil into the leaves using your hands (this softens the kale)
- 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.