Friday, 29 July 2011

Kale Stuffed Aubergines

The combination of roasted kale and carrots combine well with the aubergines flavours in this dish. The use of foil to cover the dish as it's baked traps all the flavours and moistness in the dish.


  • 4 small carrots, washed and finely sliced
  • 25g kale, stalks removed and finely chopped
  • 1 clove garlic, finely grated
  • 1 tsp sage
  • 25g butter, cut into small pieces
  • 3 aubergines, cut in half


  1. Preheat the oven to 180 degrees.
  2. Mix the carrots, kale, garlic, sage and butter in a large bowl.
  3. Use the end of a teaspoon to scrape the seeds and most of the insides out of the aubergine halves, but leave the outside flesh.
  4. Finely chop the insides of the aubergine and add about half of it to the large bowl.
  5. Place the aubergine halves into a large ovenproof dish and fill the aubergines with the carrot and kale mixture.
  6. Pile any excess carrot and kale mixture on top of the aubergines.
  7. Cover the dish with foil and bake in the oven for 60 minutes.
  8. Serve with roast or mashed potatoes.
Serves 2 to 3.

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