This dish is a great way to use several fresh herbs and is a refreshing change from rich breaded, fried or cheesy eggplant dishes.  It makes a light, summery side dish, or toss it over pasta, rice, polenta or other grains along with your favorite protein for a more substantial meal.

2 T olive oil, separated
1 onion, sliced
2 cloves garlic, finely minced
1 eggplant, peeled and cubed
4-6 leaves kale, coarsely chopped
¼ cup lemon juice
2 t each fresh basil and parsley, minced
Leaves from 2 sprigs of thyme, stems removed
Black pepper

Heat 1 T of olive oil in a large skillet on medium heat. Add the onions and sprinkle with a small pinch of salt. Cook until the onions begin to soften, then add garlic. Cook, stirring occasionally until garlic softens, then add the remaining 1 T olive oil, and eggplant. Stir to evenly distribute the oil, sprinkle with another small pinch of salt, and cook until eggplant pieces have just begun to reduce in size. Add kale and lemon juice. Stir to combine, reduce heat to medium-low and continue to cook until kale and eggplant are cooked to your liking. Toss in herbs and a generous pinch of black pepper, stir to combine. Season with more pepper and lemon juice to taste.

AuthorBelle Creek Gardens