Baked-aubergine-halves-chorizo-web

Baked aubergine halves with a chorizo crumble

Smoky chorizo, fragrant red pesto and mild, buttery olives combine for a delicious fusion of flavour, finished off with a nutty crunch

By , 31 May 2019

(17 votes)

Baked aubergine halves with a chorizo crumble

  • Prep: 15 Mins
    Cook: 35 Mins

  • Serves: 4

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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.