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 extra ingredients, it’s delicious and low carb by default. Pair with a spicy sausage and a refreshing avocado sauce with pistachio, and you’re good to go!

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 extra ingredients, it’s delicious and low carb by default. Pair with a spicy sausage and a refreshing avocado sauce with pistachio, and you’re good to go!
USMetric
4 servingservings

Ingredients

Avocado sauce
  • 1 1 avocadoavocados
  • 13 cup 75 ml 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 peppergreen chili peppers
  • ½ tsp ½ tsp salt
  • 13 cup 75 ml olive oil
  • 1 oz. 30 g pistachio nuts
Chorizo and eggplant
  • 2 lbs 900 g eggplant
  • ½ tsp ½ tsp salt
  • 3 tbsp 3 tbsp olive oil
  • 1 lb 450 g chorizo
  • salt and ground black pepper

Instructions

Instructions are for 4 servings. Please modify as needed.

  1. Preheat the oven to 400°F (200°C).
  2. Start with preparing the avocado sauce. In a blender or food processor, add all the ingredients — except the oil and the pistachio nuts — and mix until smooth.
  3. Add the oil and nuts at the end and mix roughly. It’s nice when the sauce is not too smooth and a bit chunky. Add more oil or water for a thinner texture. Salt and pepper to taste. Set aside.
  4. Slice the eggplant lengthwise into two halves. Brush with olive oil and salt evenly. Place directly skin side down on a baking tray covered with parchment paper or in a baking dish.
  5. Bake for 20 minutes or until the eggplant is soft and gets a nice color. In the meantime, fry the sausage in butter.
  6. Serve with the avocado sauce.

 

Tip!

Here we have chosen to make things easy, therefore we used fresh sausage of good quality, 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 dishes and fish.

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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