400g kale, washed and dried
1 large eggplant
80ml olive oil
2 garlic cloves, chopped
60ml dry white wine
1 tbs tahini
2 tsp unsweetened greek yoghurt
40g pine nuts, toasted
Sweet paprika, for sprinkling
Chermoula Spice Mix
1/2 tsp each turmeric, paprika, ground cumin, coriander
Pinch of cayenne pepper
To make chermoula spice mix, combine all the ingredients in a small bowl and stir to mix well.
Trim any tough ends from the kale and cut the leaves into 2cm pieces. Trim the eggplant and cut it into 2 cm pieces.
Heat the olive oil in a large frying pan over medium heat. Add the garlic and cook, stirring, for 2-3 minutes, or until golden, taking care not to let it burn. Add the eggplant and chermoula spice mix and cook, stirring for about 3 minutes until eggplant it tender and golden. If it looks like it may burn before it softens, add 2-3 tbs of water to the pan.
Add kale to the pan and cook, stirring, for 3 minutes, or until it has just wilted. Pour in the wine and bring to a simmer. Cook, covered for about 2 minutes or until kale is tender.
Remove the pan from heat and season the vegetable mixture to taste with sea salt and freshly ground black pepper. Mix together tahini and yoghurt drizzle over then sprinkle paprika and toasted pine nuts. Serve immediately.
This is an edited extract from Judy Phillips' cook book Good Life Great Food: Recipes For Loving And Sharing – 100% of sales go to the Black Dog Institute in support of Mental Health Week.