Creamy aubergine pasta with lemon & kale

1 Preheat the grill to high. Prick the aubergines all over, place on a foil-lined tray and grill for about 30 minutes, turning halfway, until blackened and tender. Allow to cool a little. Turn off the grill and flip to the oven setting, 190ºC, gas mark 5.

Meanwhile, warm 1 tbsp oil in a small frying pan and add the onion, fennel seeds, chilli flakes and lemon zest. Fry gently for 10-15 minutes until the onion is soft. Add the garlic and cook for a couple of minutes more, until softened.

Scatter ½ the kale across a large baking tray lined with baking parchment, then toss with ½ tbsp oil, sprinkle with a little salt and roast for 10-15 minutes, until going crisp and brown. Set aside.

Boil the pasta in salted water for 11 minutes, adding the remaining kale for the final minute, until wilted. Reserve a mug of pasta water and drain. Scoop the cooled aubergine flesh into a food processor, then add the lemon juice, tahini and the remaining 1 tbsp olive oil. Blend until relatively smooth, then toss with the softened onions into the pasta and kale, with enough pasta water to coat. Serve topped with the crispy kale.