If you'd prefer a vegetarian version of this recipe, simply omit the chorizo and add in cannellini beans and a touch of chilli instead.
- 1 large eggplant (aubergine)
- 1.5 tbsp. olive oil
- ½ small onion
- 2 cloves garlic
- ¼ red capsicum (bell pepper)
- ½ can dice tomatoes (or 2 tomatoes, chopped)
- ½ chorizo sausage, diced
- ¼ cup water
- Sprinkle rosemary
- Preheat oven to 200C (400F)
- Cut eggplant in half, length ways. Cut stalk off also.
- With a small knife cut middle of eggplant, spoon out the centre and set aside.
- Spray with olive oil spray all over the eggplant and season with salt and pepper.
- Bake in oven on a tray lined with baking paper, for 30 mins.
- While this is bakingheat a small frypan heat 1 tbls. olive oil and sauté the onion and capsicum for 5 mins. Add chorizo and cook a further 5 mins. Add garlic, cook 1 more min.
- Turn down the heat and add the tomatoand water sprinkle with rosemary and season with S & P. Simmer for 10 mins, turn off heat and set aside until eggplant ready.
- After 30 mins, take the eggplant out of the oven and spoon the mixture in and bake a further 20 mins.
- Serve with crumbled feta on top.
Servings: 2 Serving size:383g
|Average Serve||Average 100g|
|Energy||1090 kJ||285 kJ|
|260 Cal||68 Cal|
|Protein||10.9 g||2.8 g|
|Fat, total||16.5 g||4.3 g|
|- Saturated||4.9 g||1.3 g|
|Carbohydrate||12.7 g||3.3 g|
|- Sugars||11.7 g||3.1 g|
|Sodium||353 mg||92 mg|
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