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Aubergine and pesto bake with roasted kale

Catering for a variety of different dietary requirements doesn't have to be confusing. The whole family will love this free from aubergine and pesto bake, created by the team at Mindful Chef

Serves 3

Prep Time 15min

Cooking Time 40min

Ingredients

  • 3tsp olive oil
  • 2 aubergines, thinly sliced into rounds
  • 1 red onion, diced
  • 1 garlic clove, finely chopped
  • 180g cherry tomatoes
  • 80g spinach leaves
  • 200g passata
  • 2tbsp sun-dried tomato paste (we used Belazu)
  • 4tbsp vegan basil pesto (see Making your own, below right)
  • 4tbsp ground almonds
  • 80g kale, roughly chopped
  • Seeds from ½ pomegranate

Method

  1. Heat the oven to 220°C/fan 200°C/gas 7.
  2. Put 1tsp of the oil in a medium pan set over a medium heat. Add the aubergine rounds, without overlapping, and cook for 5 min on each side until they’re golden brown and very soft – do this in batches, if necessary.
  3. Meanwhile, put another 1tsp oil in a separate pan set over a medium heat. Add the onion and garlic and cook for 5 min. Add the cherry tomatoes, spinach, passata and tomato paste and simmer gently for 10 min. Season with freshly ground black pepper.
  4. Transfer a few spoonfuls of the tomato sauce to a small ovenproof dish, then add 1 or 2 layers of the aubergine slices (depending on how many you have), followed by a very thin layer of basil pesto. Repeat these layers 3 times, then sprinkle with the ground almonds.
  5. Put the bake in the oven and cook for 20 min until turning golden. After 10 min, put the kale on a baking tray, drizzle with the remaining 1tsp oil and cook in the oven for 5–10 min alongside the bake, until the kale is turning crispy and golden.
  6. Serve the aubergine bake with the crispy kale alongside, sprinkled with pomegranate seeds.

MAKING YOUR OWN vegan basil pesto is easy: put a handful of fresh basil leaves, 1tbsp olive oil, 1–2tbsp pine nuts and some freshly ground black pepper in a blender and whiz for 10 sec or until you have a paste.

Nutrition per serving

Read more on how we calculate nutrition.
536 13.3g 39g 4g 13.3g 18.6g 2.4g 165mg 23g 18.6g

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