Aubergine or egg plant isn’t usually my first choice of vegetable as it doesn’t seem to have much flavour on it’s own, but in this recipe, combined with the kale, olives and sundried tomatoes it softens and melds everything together with a mellow mediteranean richness.
You can serve this on its own for lunch with a little bread to soak up the juices, or as a jewel coloured side dish to go with some grilled fish or chicken.
- 1 large aubergine or 2 smaller ones
- 3 handfuls of young kale leaves (washed and remove any tough stalks)
- 1 handful of sun- dried tomatoes (cherry tomatoes would also do)
- 1 handful of kalamata olives
- 3 tbsp light olive oil
- A generous splash of balsamic vinegar
- A drizzling of tahini to serve
- First slice the aubergine into thinnish slices, no thicker than 1 cm.
- Turn in the oil and splash with balsamic and place in a medium hot oven for 20 minutes (turning the slices over half way through.)
- In a separate bowl splash the kale with a little oil and balsamic, and massage the leaves with your hands making sure they are well covered. Add them with the tomatoes to the aubergine slices and turn them around to mix them together.
- Return to the oven for another 5 - 10 minutes.
- Just before serving add the olives and trickle the tahini over the combined vegetables. Turn everything together and serve.