Fridge Friend recipes
Smoky Chorizo and Cheese Stuffed Aubergine with Brown Sauce Finish recipe
Charred aubergine halves are filled with a savoury chorizo mixture, topped with melted cheese and finished with a glossy brown sauce glaze. It’s a hearty, boldly flavoured bake with a smoky, comforting edge.
45 min · Medium · Spanish Jump to method
Ingredients
- 2 Aubergine
- 200g Chorizo Sausages
- 100g Cheese
- 2 tbsp Brown sauce
- 1 tbsp Olive oil
- 1 small Onion
- 2 cloves Garlic
- 1 tbsp Tomato purée
- 2 tbsp Water
- to taste Black pepper
- to taste Salt
| Nutrition | Per serving |
|---|---|
| Calories | 552 kcal |
| Protein | 24 g |
| Carbohydrates | 18 g |
| Fat | 42 g |
| Saturated fat | 15 g |
| Fibre | 6 g |
| Sugar | 11 g |
| Sodium | 1200 mg |
Why this works
A rich, energy-dense dish with good protein and fibre, but high in saturated fat and sodium from chorizo, cheese and added salt.
Vitamin and fibre contribution. Aubergine, onion and tomato purée add fibre plus some vitamin C and antioxidant compounds such as polyphenols and lycopene.
Protein and calcium. Cheese and chorizo provide a substantial protein hit, with cheese also contributing calcium for bone health.
High sodium and saturated fat. Chorizo, cheese, brown sauce and added salt make this dish relatively high in salt and saturated fat, which may be a concern for heart health.
Method
- Preheat the oven to 200°C (Fan 180°C, 392°F, Gas Mark 6).
- Halve the aubergines lengthways and score the flesh in a criss-cross pattern without cutting through the skin. Drizzle with olive oil, season lightly with salt and black pepper, then roast cut-side up for 20 minutes until starting to soften.
- Meanwhile, heat a little olive oil in a frying pan over medium heat. Add the chopped chorizo sausages and cook until the fat renders and the pieces are lightly crisping.
- Add the onion and cook for 5 minutes until softened, then stir in the garlic and tomato purée and cook for 1 minute.
- Scoop out some of the softened aubergine flesh, chop it roughly, and stir it into the pan. Add a splash of water if needed and simmer briefly until the mixture is cohesive and rich. Stir through a spoonful of brown sauce for a smoky glaze.
- Spoon the chorizo mixture into the aubergine shells, top with grated cheese, and return to the oven for 10-12 minutes until the cheese is melted and golden.
- Serve hot with a final drizzle of brown sauce if desired.
Other Chorizo Recipes
View category
Discover recipes from your fridge contents
Use the FridgeFriend app to recognise the ingredients already in your fridge and help you discover recipes.
