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.

Serves: 4

Prep Time: 5 minutes

Cook Time: 40 mins

Total Time: 45 minutes

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INGREDIENTS

• 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

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INSTRUCTIONS

1. 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.
   
2. 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.
   
3. 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.
   
4. 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.
   
5. 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.
   
6. Final Roast: Place the filled eggplants back in the oven for another 10 minutes or until the cheese has softened and started to melt.
   
7. 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!

WINE PAIRINGS

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.