Get ready to savor a burst of Mediterranean flavors in every mouthful. Our spicy chorizo-stuffed eggplant, with tomatoes, feta cheese, and fresh mint, is a culinary delight. Whether you’re planning a Spanish tapas gathering or need a quick weeknight meal, this recipe has you covered. Join us as we explore the simple steps to create this delicious dish and find the perfect wine partner, a Spanish Monastrell, to enhance your dining experience.
Prep Time: 5 minutes
Cook Time: 40 mins
Total Time: 45 minutes
- 2 large purple eggplants
- 1 tbl olive oil
- 1/2 tsp salt
- 1/4 tsp pepper
- 16oz chorizo
- 4 large big beef tomatoes chopped
- 4oz crumbled feta cheese
- 2 tbl fresh mint finely chopped to garnish
- Preheat and Prep: Start by preheating your oven to 400 degrees. While it’s heating up, cut your eggplants in half lengthwise. Use a spoon to scoop out the insides, creating a little “bowl” with each half. Place the hollowed-out eggplant halves on a baking sheet.
- Season and Roast: Brush the exposed flesh of the eggplants with olive oil, and season them with a pinch of salt and a dash of pepper. Pop them into the preheated oven and let them roast for about 30 minutes. You’ll know they’re ready when they’re tender and slightly browned.
- Cook the Chorizo: While the eggplants are roasting, it’s time to cook the chorizo. Take a frying pan and start cooking the chorizo in it. As it cooks, use a spatula to break it into bite-size pieces. Once it’s fully cooked, drain any excess grease from the pan.
- Tomato Mix: To the cooked chorizo, add your chopped tomatoes. Keep the heat at medium-low and let them cook together for about 10-15 minutes. You’ll want the tomato juices to mostly absorb into the chorizo, creating a flavorful mixture.
- Fill the Eggplants: Now, it’s time to bring everything together. Spoon the chorizo and tomato mixture into the eggplant “bowls” you prepared earlier. Top them generously with large chunks of feta cheese.
- Final Roast: Place the filled eggplants back in the oven for another 10 minutes or until the cheese has softened and started to melt.
- Garnish and Serve: Once they’re out of the oven, sprinkle some fresh mint over the top for a burst of freshness. Now, your spicy chorizo stuffed eggplants are ready to enjoy!
This dish pairs well with a Monastrell (Mourvèdre) from the regions of Murcia, Yecla, Jumilla, Bullas in Spain. The blackberry, peppery, smoky, with a hint of licorice aromas and flavors, is a great combination with spicy sausage and salty cheese.