How to make an aubergine and pesto bake with roasted kalettes
Melt in the mouth layers of aubergine lie between a rich tomato sauce and a delicious basil pesto,that's topped off with a crunchy golden almond crumb
Your support helps us to tell the story
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.
At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.
The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.
Your support makes all the difference.Aubergine and pesto bake with roasted kalettes
180g cherry tomatoes
1 garlic clove
1 red onion
200g passata
2 aubergines
2 tbsp sundried tomato paste
2 tsp oil
4 tbsp ground almonds
4 tbsp basil pesto
80g kalettes
80g spinach
Preheat the oven to 220C/gas mark 7. Finely chop the garlic and dice the onion. Thinly slice the the aubergines into rounds. Slice the cherry tomatoes in half. Trim the kalettes. Heat a medium-sized pan with 1 tsp oil on a medium heat and cook the aubergine for 5 mins each side until golden brown and very soft. You may have to do this in batches as you don't want to overlap the aubergines when cooking.
Meanwhile, in a separate pan, heat 1 tsp oil on a medium heat and cook the onion and garlic for 5 mins, then add the cherry tomatoes, spinach, passata, the sundried tomato paste and simmer gently for 10 mins. Season with sea salt and black pepper. In a small ovenproof dish place a few spoonfuls of the tomato sauce, followed by a layer or two of the aubergine slices (depending on how many slices you have), and a very thin layer of basil pesto. Repeat 3 times. Then sprinkle with the ground almonds.
Place the aubergine and pesto bake in the oven for 20 mins until turning golden. After 10 mins, place the kalettes on a baking tray, drizzle with 1 tsp oil and place in the oven for 10 mins alongside the bake. Serve the aubergine and pesto bake on two warm plates alongside the kalettes.
Recipe from Mindful chef (mindfulchef.com)
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments