
Baked aubergine halves with a chorizo crumble
, 31 May 2019
(11 votes)
Nutritional Info
Each 261g serving contains
-
Energy
1027KJ
245KCAL
12% -
Fat
18.8g
med
27% -
Saturates
4.4g
med
22% -
Sugars
5.7g
low
6% -
Salt
1.54g
med
26%
of your reference intake.
Typical energy values per 100g: 393kJ/94kcal.
Ingredients
- 100g Extra Special Spanish Chorizo, finely chopped
- 2tbsp Asda Red Pesto
- 1/2 red onion, peeled and finely chopped
- 50g Asda Nocellara Olives, destoned and sliced
- 2 medium salad tomatoes, finely chopped
- 2 aubergines
- 20g whole hazelnuts, roughly chopped
- Handful of basil leaves, to garnish
Method
Preheat the oven to 200C/180C Fan/Gas 6.
Mix together the chorizo, red pesto, red onion, olives and tomatoes until combined.
Halve the aubergines lengthways and score the flesh in a 2mm-deep crisscross pattern. Arrange the halves on a large baking tray, with the cut sides facing up, then spread the chorizo mixture over the top of each one. Bake the aubergines for 30-35 mins until the flesh is tender.
Sprinkle over the chopped hazelnuts, then scatter with a handful of small basil leaves, to garnish. Serve immediately.