Tuesday, 21 January 2014

Did You Just Chorizo My Aubergine?

The last thing I want when I come home from a long day at work is to cook a marathon of a meal. I want quick easy but still utterly delicious. This dish ticks all the boxes. Three of your five a day, a punchy paprickery garlicky tomato sauce and home comfort in one.  And you can have it on the table in about an hour (most of that is just oven time as well)



The inspiration for this dish came from a Good Food dish which I then completely changed. Basically the only element that was the same is the fact that its an aubergine that I have used as my base.

I love the mighty aubergine, it has a yummy soft flesh which almost melts when you cook it and the skin, mm that sort of crisps up and goes all meltingly soft at the same time. Yum yum.

I am sure you know by now my love for chorizo, I seem to throw it into everything and anything that comes my way. I love its distinctive garlic, paprika flavour, it reminds me of sunshine and being warm. This is the stuff to blow those cobwebs away and get rid of the winter blues.

A lot of the ingredients I just had in my cupboard. It is a great throw together convenience dish.

To make this for two people you will need:

1 large aubergine
1 tin of chopped tomatoes
1 garlic clove
1 tsp red wine vinegar
splash olive oil
1 small onion
fresh thyme
1/2 tsp whole cumin
half a chorizo ring
ball of mozzorella
salt and pepper

Finely chop and onion, garlic, cumin and sauté in some olive oil until soft. Dice the chorizo and add to the soft onion mix.



Once the chorizo has started to soften add the tomatoes, vinegar and thyme and leave to slowly simmer. Meanwhile take your aubergine and slice in half, long ways.


Score the flesh and scoop it out, leaving just a little less than a centimetre around the edges.

Chops the flesh up and pop it into the tomato sauce. Cook until soft.


Spoon the sauce into the aubergine skins and the generously top with mozzarella.




Pop into a pre heated oven for about 30 minutes. The topping should be golden brown and bubbling, whilst the aubergine soft and glistening.


Serve with a lovely salad and drizzle libellously with a delicious balsamic.



I hope this has given you some inspiration for supper this week. 

xxx


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