Aubergine stuffed with Spinach, Tomato and Chorizo
June 16th, 2007
Half an eggplant. Scoop some flesh out of the aubergine. Add some salt over the eggplant and fry them in a frying pan for about 4 minutes on the ‘flesh’-side. Place the eggplant halves onto a baking sheet. Meanwhile fry 50g finely sliced chorizo in hot oil, add 1 finely chopped tomato and 100g chopped spinach. Cook for about 4 minutes. Remove from the heat and season it well. Spoon the filling mixture into the eggplant halves. Sprinkle some grated cheese over it and put the bakingsheet into the preheated oven at 180C (fan) for about 15 minutes. We ate some potatoes with it. Enjoy!
