Solo: Aubergines with Feta & Chorizo

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Solo: Aubergines with Feta & Chorizo

Aubergines with feta, olives, chorizo and tomatoes served with a leaf salad.

Ingredients to serve 1

  • 1 x aubergine – cut in half lengthways
  • 1/4 x onion – peel and chop finely
  • 1/2 clove x garlic – crush, peel and chop finely
  • 1/2 x chorizo sausages – dice (1cm)
  • 50g x cherry tomatoes – slice in half
  • 3g x basil – slice
  • 25g x feta – crumble
  • 20g x salad leaves
  • 1 tbsp x balsamic vinegar
  • 2 tbsp x olive oil for salad dressing (from your pantry)
  • . x olive oil, salt and pepper (from your pantry)


Step 1

Preheat the oven to 200°C.

Step 2

Prepare all ingredients as indicated above.

Step 3

Scoop some of the aubergine’s flesh out, using a spoon (with a sharp edge). You should be left with at least a 2cm border of flesh all over to create a sturdy “boat” shape. Drizzle with a little olive oil and season with salt and pepper. Place on a baking tray and bake for 10-15 minutes in pre-heated oven.

Step 4

Heat a few glugs of olive oil in a large frying pan over medium to high heat. Roughly chop the aubergine you scooped out earlier. Add the onions to the hot oil in the pan and sauté for 2 to 3 minutes. Then add the chopped aubergine and chorizo. Cook for 2 minutes more until the onion and aubergine are soft and the chorizo has started releasing its oils. Add the halved cherry tomatoes and sliced basil and cook for 3 to 4 minutes longer. Season well with salt and pepper.

Step 5

Remove the aubergine boats from oven and divide the filling between the aubergines. Scatter over the feta and bake for 10 more minutes.

Step 6

Add the olive oil (see quantities above for salad dressing), balsamic vinegar and a little salt and pepper to a mug to make a salad dressing. Mix well. Toss the salad leaves with the salad dressing in a large bowl.

Step 7

To serve, place the stuffed aubergines boats on the plate and add a serving of salad on the side.