- Serves4
- CourseMain meal
- Prepare10 mins
- Cook45 mins
- Total time55 mins
Ingredients
- 2 large Essential Aubergines
- 2½ tbsp Essential Olive Oil
- 1 Essential Onion, diced
- ½ tsp fennel seeds
- 1½ tsp chilli flakes, to taste
- 1 unwaxed lemon, zest and juice of ½
- 2 cloves garlic, peeled and thinly sliced
- 250g pack Essential Kale, washed and dried
- 360g casarecce pasta
- 1½ tbsp Cooks’ Ingredients Tahini
Method
1 Preheat the grill to high. Prick the aubergines all over, place on a foil-lined tray and grill for about 30 minutes, turning halfway, until blackened and tender. Allow to cool a little. Turn off the grill and flip to the oven setting, 190ºC, gas mark 5.
Meanwhile, warm 1 tbsp oil in a small frying pan and add the onion, fennel seeds, chilli flakes and lemon zest. Fry gently for 10-15 minutes until the onion is soft. Add the garlic and cook for a couple of minutes more, until softened.
Scatter ½ the kale across a large baking tray lined with baking parchment, then toss with ½ tbsp oil, sprinkle with a little salt and roast for 10-15 minutes, until going crisp and brown. Set aside.
Boil the pasta in salted water for 11 minutes, adding the remaining kale for the final minute, until wilted. Reserve a mug of pasta water and drain. Scoop the cooled aubergine flesh into a food processor, then add the lemon juice, tahini and the remaining 1 tbsp olive oil. Blend until relatively smooth, then toss with the softened onions into the pasta and kale, with enough pasta water to coat. Serve topped with the crispy kale.
Cook’s tip
To up the fibre further, try swapping the casarecce for wholemeal penne or fusilli and top with toasted walnuts or pumpkin seeds.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 2,147kJ/ 511kcals |
|---|---|
Fat | 17g |
Saturated Fat | 2.5g |
Carbohydrates | 68g |
Sugars | 8g |
Fibre | 11g |
Protein | 16g |
Salt | 0.1g |