Eggplant & Kale Spaghetti
2 medium eggplants
250 grams kale - I used Cavalo Nero but curly would work too.
½ packet whole wheat spaghetti
¼ c grated cheese
¼ c pesto - see vegan pesto recipe
Preheat oven to 180 º C.
Slice eggplant into thick rounds, place on a baking sheet, drizzle with olive oil, salt & pepper. Bake for 30 minutes or until tender in the centre. (The centres should sink a bit). You can always flip them halfway through baking.
Boil a large salted pot of water. Add the spaghetti and cook to packet directions. Prepare the kale by removing the stems and roughly chopping. In the last minute of cooking the pasta add the kale to the water. Give it a good stir to make sure it all cooks down.
Strain the pasta and kale and then place back in the pot. Stir through the pesto and cooked eggplant. Season to taste with salt and pepper.
Place in serving bowls and sprinkle with cheese.