Roasted aubergine and kale tapenade

Roasted aubergine and kale tapenade

Roasted kale and aubergine star in this unique spread, which is not quite a tapenade, a pesto, babaganoush or hummus; instead this recipe is united by a process, taking the elements of each and introducing a new cast of ingredients, which renders one crisp, the other soft.

Serves 4-6

Ingredients

·         4-5 garlic cloves

·         1 large aubergine

·         Salt

·         250g kale, roughly torn

·         1 tbsp olive oil, plus more for drizzling

·         1 tbsp balsamic vinegar, plus extra for drizzling

·         A generous pinch of dried Italian herbs such as basil, thyme or oregano

·         4 tbsp parsley, chopped

·         2 tbsp roasted pistachios

Method

• Preheat the oven to 200C/400F/gas mark 6. Peel the garlic and set aside.

• Peel the aubergine and cut into 2cm slices, lengthways. Sprinkle both sides with sea salt, then put in a frying pan over a gentle heat and allow to sweat for about 15 minutes.

• Meanwhile, wash the kale, pat dry with kitchen roll and remove the tough stems. Toss with olive oil and roast in the oven for 5 minutes, then check and turn with tongs. Continue roasting for another 5 minutes, until browned and slightly crisp. Remove from the oven and set aside.

• Rest the aubergine on a piece of kitchen roll and then cut into smaller pieces and combine with the garlic cloves in a roasting tin.

• Drizzle with the balsamic vinegar and olive oil and a generous sprinkle of the dried herbs then roast for about 30 minutes, checking and stirring after 15 minutes – it should be very tender and browned. Remove from the heat and allow to cool slightly.

• Put the roasted kale, aubergine and garlic with the parsley and roasted pistachios in a blender and pulse until smoothish, but still with a little texture.

• Taste and tweak seasonings to your liking, then serve at room temperature with toasted crostini.