Posts tagged ‘chorizo’

13.11.2011

Last Night’s Dinner: Roasted Eggplant with Warm Chorizo Chickpea Salad

by marilynk

A few weeks ago, Adam posted photos of his dinner that had me salivating they looked so good. He kindly passed on the link for the recipe he’d used and I’ve been thinking about it ever since. Yesterday I finally had all the ingredients together, so I made it for dinner and it was delicious! I’m not good at following recipes exactly to the letter, so I made a few minor modifications. This is a seriously delicious, one-dish, hearty autumn meal that I think you should try at your earliest convenience. Thanks Adam and France for this great recipe!

Roasted Eggplant with Warm Chorizo Chickpea Salad (adapted from Beyond The Peel)

  • 1 eggplant (from the farmer’s market – will update with the stall name next week)
  • 4 small chorizo sausages
  • 1 medium onion, quartered
  • 3 cloves garlic, sliced (from EOGG)
  • 3 medium tomatoes, quartered (from M&D’s garden)
  • 5 tiny potatoes (from EOGG)
  • 1 sprig rosemary
  • 2 sprigs thyme (from EOGG)
  • 1 can chickpeas
  • 1 Tbs olive oil
  • 1 Tbs red wine vinegar
  • 1/2 tsp Dijon mustard (from The Jam Lady)
  • Parmesan cheese, grated (for serving)

Preheat the oven to 400° F. Slice the eggplant in half, salt the cut sides, and set aside. Remove the sausages from their casings and break up into the bottom of a casserole dish. Add the onion, garlic, tomatoes, and potatoes to the casserole (distributed evenly). Place the rosemary and thyme in the dish. Squeeze the eggplant out over the sink, rinse off the excess salt, and pat dry. Lay the eggplant, cut side down, over the mixture in the casserole dish. Bake for 40 minutes or until the eggplant starts to collapse – stir the mixture once, halfway through the cooking time.

While the salad is baking, put together the vinaigrette by whisking together the olive oil, vinegar, and mustard. When the salad has finished baking, remove the eggplant and set aside. Add the chickpeas and the vinaigrette and toss everything together until well coated.

I eat 90% of my meals at home out of bowls, so I served this by scooping out half the eggplant and topping it with about a quarter of the salad mixture. So good!

Advertisements