Roasted Aubergine with Kale Pesto

Roasted Aubergine with Kale Pesto

I recently spent a week in Sardinia and ate the inspiration behind this dish in a little restaurant in Bosa. This restaurant was a mere stones throw from our Air B&B apartment and in my opinion the best in town. Something similar was on the menu as their house side dish. Roasted aubergine with a traditional pesto dressing but to make it my own (and put a little English twist on it) I decided on a delicious kale pesto.

Serve this as a side dish, on top of your favourite pasta or as a topping for bruschetta. So delicious… don’t forget that the Kale pesto can be served on its own too. Just stir into pasta.

Roasted Aubergine with Kale Pesto
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Cook Time
55 min
Total Time
1 hr
Cook Time
55 min
Total Time
1 hr
Ingredients
  1. 2 aubergines cut into wedges
  2. Olive oil
  3. Salt and pepper
  4. For the pesto
  5. 2 cups torn kale (no stems) and parsley, combined
  6. ½ cup olive oil
  7. ¼ teaspoon salt (more to taste)
  8. 1 clove garlic
  9. Juice of one lemon
  10. ¼ to ½ cup almonds
Instructions
  1. Preheat oven to 200C/gas 6
  2. Place aubergine wedges on a baking sheet, toss in olive oil and season with salt and pepper.
  3. Roast for 45-55 minutes or until soft turning halfway through cooking.
  4. Meanwhile, pulse the kale, oilve oil, salt, garlic, and lemon juice in a food processor until smooth.
  5. Add the almonds and pulse until the almonds are ground to desired consistency. I like mine quite chunky.
  6. Lay the aubergines on a serving platter and drizzle with the Kale pesto. Hey presto! You have a delicious and versatile side dish.
Tara's Busy Kitchen (and other stories) http://tarasbusykitchen.com/

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