Linguine and Kale with Fried Eggplant Recipe

I experimented on this one, but it turned out fabulous! I had an eggplant and a big bag of kale to use up and wasn’t sure what to do with it. I’d never cooked with kale before, so I had to do some digging first until I felt more comfortable. I ended up with this lovely dish!

Here’s what I did:

First I sliced up my eggplant.

and coated in salt to get the bitterness out. The longer you let it set the better.

I sautéed garlic in oil, then added red pepper flakes and basil. 

While this was going, I cooked my pasta in the pressure cooker. If you don’t have a pressure cooker, go buy one. So worth it!

After a few minutes, I added in a big pile of kale.

You’ll want to stir this occasionally. It’s done when it turns a darker green, almost like cooked spinach.

Prepare your bread crumb mixture for the eggplant.

And whisk the eggs. 

Rinse off the salted eggplant. 

Coat eggplant in eggs.

Then dredge in breadcrumb or flour mixture (I used flour and & pepper this time)

Fry until lightly brown.

Once the kale is ready, you can mix in your pasta. and some tomatoes

And tada! It’s beautiful and tasty 🙂

Here’s a recipe card for you if you’d like to print or save:

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Are you a fan of eggplant? I didn’t use to be. But everything is better fried 😉