Roasted Eggplant with Kale

Ingredients

• Large eggplant 1 (approx. 500g)
• Kale 1 large bunch (approx. 200g)
• Olive oil 4 tbsp (60ml)
• Garlic cloves 3, minced
• Lemon 1, zested and juiced
• Feta cheese 100g, crumbled
• Kalamata olives 100g, pitted and halved
• Cherry tomatoes 200g, halved
• Dried oregano 1 tsp
• Salt to taste
• Black pepper to taste

Method

1. Preheat your oven to 200°C (180°C fan/Gas Mark 6).
2. Cut the eggplant into 2cm thick rounds or wedges. Score the flesh in a diamond pattern. Toss the eggplant pieces with 2 tbsp of the olive oil, dried oregano, salt, and pepper.
3. Spread the eggplant in a single layer on a large baking tray. Roast for 20 minutes.
4. While the eggplant roasts, prepare the kale: wash, thoroughly dry, remove the tough central stems, and roughly chop the leaves. In a bowl, toss the chopped kale with the remaining 2 tbsp olive oil, minced garlic, and lemon zest.
5. After 20 minutes, add the prepared kale, halved cherry tomatoes, and olives to the baking tray with the eggplant. Toss gently to combine.
6. Return the tray to the oven and roast for another 15-20 minutes, or until the kale is tender and slightly crisp, and the tomatoes are softened.
7. Remove from the oven. Drizzle with the lemon juice, scatter the crumbled feta cheese over the top, and season with a little more salt and pepper if needed. Serve immediately.