Thanks@BIWI
It is a sainsbury's one, but ill keep that in mind.
We've just had this for dinner...
Aubergine, feta and chorizo bake
Serves 4
2 large aubergines (600g each)
1 pack feta cheese (200g)
50g chorizo (1/4 of a chorizo ring)
2 medium cloves of garlic
1 red chilli, deseeded (optional)
extra virgin olive oil
salt and pepper
First you need to make a garlic and chilli-infused olive oil, so you'll need to do this in advance - the longer you leave it, the more the flavours will develop
pour a generous amount of olive oil into a small saucepan; around 5mm deep in the pan
finely chop the chilli and garlic and add to the oil
turn on the heat until the oil starts to sizzle, and then turn the heat off immediately; put a lid on the pan and leave to one side
Next, cook the chorizo
if you're using chorizo from a ring, first peel the papery skin off, and then cut it into small dice
if you're using pre-chopped chorizo, it needs to be chopped into smaller dice
in a dry pan, gently fry until it starts to release its oil, then turn the heat up a little till it starts to crisp
take it off the heat and transfer it into a bowl, and leave it to cool (the bowl needs to be large enough to add the feta later)
Prepare the aubergine
top and tail, and then cut each one in half, lengthways, and then cut criss-cross lines into the flesh
use a roasting tin that will hold the aubergines snugly, and cover the surface of the tin with olive oil, so that the aubergines won't stick
place the halves into the tin, skin side down/cut side up, and then drizzle the cut sides generously with olive oil
season with salt and pepper
bake in a medium hot oven for around 20 minutes
While the aubergine is in the oven, prepare the topping
pat the feta dry, then whizz it in the food processor (with the metal blade) till it's finely chopped - but not a slurry!
if you haven't got a processor, chop it by hand as finely as you can
add to the cooled chorizo and stir together well
season with black pepper (salt won't be needed as both the cheese and chorizo are pretty salty)
Assemble the dish for the final cooking
take the aubergine out of the oven - check that it's softened. If it still seems hard, cook for another 5-10 minutes (but don't let it brown)
spoon over the garlic and chilli oil, making sure that each aubergine gets a generous and even amount
top with the chorizo/feta mixture and smooth this topping over each aubergine half
bake for another 10-15 minutes, until the cheese mixture is well browned, and the aubergine nice and soft
Based on these weights, this is a total of just 6.5g carbs per person
We thought it sounded a bit dry, though, so made a tomato sauce with added garlic, chilli and shallots
It was fantastic