Cooking Instructions
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Step 1
Preheat oven to 400 degrees F (200 degrees C).
Step 2
Remove both ends of the
Eggplant (1)
then cut in half. Generously sprinkle with
Kosher Salt (to taste)
and allow to sit for 20-30 minutes until it starts to sweat.
Step 3
In the meantime, boil a pot of salted water and cook the
Whole Wheat Penne Pasta (225 g)
. I find 8-9 minutes is perfect texture. Reserve about a cup of pasta water and drain the rest. Set aside.
Step 4
Rinse and pat the eggplant dry. Cut into cubes and give a good sprinkle of
Olive Oil (as needed)
and slide in the oven for 20 minutes, flipping around halfway through. They'll be tender and smell yum.
Step 5
Keep the oven on and toast the
Pine Nuts (to taste)
.
Step 6
While those are roasting, heat a medium pan over medium heat with a small amount of olive oil-just enough to get the garlic cookin'. Add the
Garlic (2 cloves)
and
Crushed Red Pepper Flakes (as needed)
and cook for a minute until fragrant.
Step 7
Add the
Kale (50 g)
a bundle at a time and coat in the oil. To speed up the wilting process, add in a splash of that pasta water and cover with a lid. Do so until all the kale has been cooked down. Should take about 5 mins.
Step 8
Once everything's finished, toss the kale/garlic, eggplant, and noodles in a large bowl. Sprinkle with
Feta Cheese (to taste)
and toasted pine nuts and squeeze over some fresh
Lemon (1)
.
Step 9
Garnish with fresh basil or oregano for presentation. Serve and enjoy!
