Ingredients
- 2 pieces eggplant
- 2 cups kale leaves strip the kale and remove the thick stem. Can substitute other greens, such as Swiss Chard.
- 2 cloves garlic minced
- 1/4 tsp red pepper flakes
- 8 ounces penne pasta
- 1 piece lemon
- 1 dash feta cheese use as needed
- 1 dash oilive oil use as needed
Servings: people
Units:
Instructions
- 1. Preheat oven to 400 2. Remove both ends of the eggplant, then cut in half. Generously sprinkle with salt and allow to sit for 20-30 minutes until it starts to sweat. 3. In the meantime, boil a pot of salted water and cook the pasta. I find 8-9 minutes is perfect texture. Reserve about a cup of pasta water and drain the rest. Set aside. 4. Rinse and pat the eggplant dry. Cut into cubes and give a good sprinkle of olive oil and slide in the oven for 20 minutes, flipping around half way through. They'll be tender and smelling yum. 5. 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 and red pepper flakes and cook for a minute until fragrant. 6. Add the kale, 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. 7. Once everything's finished, toss the kale/garlic, eggplant, and noodles in a large bowl. Sprinkle with feta and toasted pine nuts (optional) and squeeze over some fresh lemon. 8. Serve and enjoy!
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