Baked eggplant with chorizo and avocado sauce

Baked eggplant with chorizo and avocado sauce

A pinch of salt, a touch of olive oil, and straight into the oven. Baked eggplant doesn't need any fancy ingredients, it’s delicious and low carb by default. Paired with spicy sausage and a refreshing pistachio avocado sauce, you’re in for a real low-carb flavor adventure.

Baked eggplant with chorizo and avocado sauce

A pinch of salt, a touch of olive oil, and straight into the oven. Baked eggplant doesn't need any fancy ingredients, it’s delicious and low carb by default. Paired with spicy sausage and a refreshing pistachio avocado sauce, you’re in for a real low-carb flavor adventure.
USMetric
4 servingservings

Ingredients

Avocado sauce
  • 7 oz. 200 g avocado, fleshavocados, flesh
  • 13 cup (15 oz.) 80 ml (5.5 g) coarsely chopped, fresh parsley or fresh cilantro
  • 2 tbsp 2 tbsp water
  • 3 tbsp 3 tbsp lime juice
  • 1 1 garlic clovegarlic cloves
  • 1 1 green chili pepper, stem removed, sliced lengthwise, seededgreen chili peppers, stem removed, sliced lengthwise, seeded
  • ½ tsp ½ tsp salt
  • 13 cup 80 ml olive oil
  • 1 oz. 28 g pistachio nuts, kernels, dry roasted
  • salt and ground black pepper
Chorizo and eggplant
  • 1½ lbs 650 g eggplant, stems cut off, and sliced lengthwise
  • sea salt, or Kosher salt, for seasoning
  • 3 tbsp 3 tbsp olive oil
  • 1 tbsp 1 tbsp butter (optional)
  • 1 lb 450 g chorizo
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Instructions

Avocado sauce
  1. Preheat oven to 400°F (200°C). Set aside a baking tray or dish, lined with parchment paper.
  2. Add the avocado, parsley or cilantro, water, lime juice, garlic, green chili pepper, and salt to a food processor bowl, or blender. Pulse until smooth.
  3. Add the oil and pistachios. Lightly blend to create a chunky texture. Add more oil or water for a thinner texture. Season with salt and pepper to taste, and set aside.
  4. Chorizo and eggplant
  5. Using a small knife, score the cut sides of the eggplant, by making diagonal cuts across, 1/4" (5 mm) deep, and 1/4" (5 mm) apart, and then again on the opposite sides, creating a diamond pattern. Sprinkle evenly with salt, and then drizzle, or brush olive oil on top. Place skin side down on the baking tray or dish.
  6. Bake on the middle rack for 20 minutes, or until lightly browned and tender. In the meantime, prepare the chorizo.
  7. Heat a large frying pan over medium heat, melt butter if using. Add the chorizo and cook for 20 minutes, or until browned on all sides.
  8. Serve the chorizo and eggplant, with the avocado sauce on the side.

Recommended special equipment

  • Baking tray or dish, lined with parchment paper
  • Blender or food processor
  • Pastry brush
  • Small, sharp knife

Tip!

We recommend that you choose fresh, good quality sausage, with as few additives as possible. You can also use cold sliced turkey, bacon or pork belly. Or why not fry some ground beef and season with one of our lovely spice mixes? - Jerk, Tex-Mex or Italian?

You can use the avocado sauce as a dip or dressing for a wide variety of dishes. It also works really well with egg and fish dishes.

You can store the sauce for 3-4 days in the refrigerator. Feel free to add more oil or water, depending on the consistency you like.

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2 comments

  1. Gail
    I recommend looking for thin eggplants or cooking them longer. I bought rather thick (average really) eggplants and I had to bake them for 40 minutes. I also recommend scoring them before drizzling with olive oil. And be generous with the oil so it soaks in nicely. The sauce was delicious. With just a little extra time for baking, it's a great fall meal that has very little prep and earms the house nicely.
  2. Shulammite
    Delicious quick meal. I love the eggplant, so juicy and yummy. However, we did like the sauce so much. Maybe I did not do it correctly but it turner out litt bitter and salty. The pistachio nuts was so hard to blend, I do not whether was I supposed to blend the with the shell take them out since this was my very first time to use it. In summary, the eggplant and Chorizo worked perfectly together but I will rather have them with another sauce.

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