Indian Aubergine & Salsa on Cavolo Nero

Another quick dish, this 15 minute meal is totally delicious. The delicate flavour of cardamom steamed kale and refreshing salsa complement the creamy aubergine perfectly. Well worth a try when you don't have much time but want to enjoy a great dish!


NOTE: Try this without the kale for a an even quicker meal!


Serves one

Takes 15 minutes (15 cook, 10 prep)


1 tbsp of ground cardamom (or 4 cardamom pods)

1 tbsp of ground nutmeg

2 indian aubergine (or half a normal aubergine)

3 tbsp olive oil

5 stems of cavolo nero kale

1 very ripe tomato

1 garlic clove

1 handful of coriander

1/2 a limes zest


Preheat the grill to 180C.


Fill a large pot with enough water so that a steamer can sit above it without contact. Add the ground cardamom (or the cardamom pods) and the ground nutmeg to the water and set it to maximum heat with the lid on.


Cut the aubergines in half and lay them face down on a non-stick baking sheet. Drizzle one tablespoon of olive oil over the top and season with salt and pepper. Grill the aubergines on the top shelf for 10 minutes, until they are softish to the touch.


While the aubergines grill, add the cavolo nero to the steamer in the pan over the boiling water and put the lid on. Cook the stems for 3 minutes then remove them from heat straight away.


As the kale cooks, finely dice the tomato, garlic and coriander together, cutting them as finely as possible. When they are well chopped, put them in a bowl and add the rest of the olive oil and season to taste, adding slightly more pepper than you might be used to so as to give the aubergine a kick.


Place the kale together lengthways on a plate, lay the aubergine halves fave up on top and pour the salsa over the top. Finish the dish off with the lime zest and serve.


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