Roasted Aubergine with Kale Pesto

2 aubergines cut into wedges
Olive oil
Salt and pepper
2 cups torn kale (no stems) and parsley, combined
½ cup olive oil
¼ teaspoon salt (more to taste)
1 clove garlic
Juice of one lemon
¼ to ½ cup almonds
  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.
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