Mexican Roast Eggplant with Green Chorizo
However, I love Mexican flavours and thought they would be lovely stuffed into roast eggplant instead of the ubiquitous tortilla.
And I was right!
Full disclosure, I normally use pork for this so the green of the herbs shows up in the meat. But I accidentally grabbed some beef instead during my filming. Both versions taste delicious so it ended up being a happy mistake.
I love roasting eggplant in a super hot oven like this because it's so much quicker. However it's important you set your timer so you don't end up with a burnt disaster.
And when I was developing this recipe, we tried a heap of different toppings. While the sour cream and mayo options were good, this feta was the surprise winner. So fresh and salty.
- 2 smallish eggplant
- 450 g (1lb) minced (ground) pork or beef
- 1-3 jalapeños or other fresh chilli chopped
- 2 bunches coriander (cilantro)
- 3-4 tablespoons lime juice
- 100 g (3oz) feta, crumbled
Preheat your oven on the highest setting. Cut eggplant in half and place on a roasting sheet cut side up. Slash the flesh by cutting through about 2cm (1in) deep in a criss cross pattern. Drizzle the cut side with oil and sprinkle over a pinch of salt. Roast eggplant for 20-25 minutes or until soft and well browned.
While the eggplant is cooking, brown pork / beef in a frying pan with a little oil. Keep a few coriander leaves aside to serve and finely chop the remaining stems and leaves.
When the meat is browned, add the chilli and herbs and cook, stirring for 2 minutes or until herbs have cooked down. Remove from the heat. Add lime juice. Taste and season with salt and more lime if needed.
When the eggplant is cooked divide between two serving plates. Spoon over the meat mixture. Top with crumbled feta and reserved coriander / cilantro leaves.
WINE MATCH: A cold beer (preferably Dos Equis) OR a crisp glass of dry citrussy Riesling.
Variations & Substitutions
vegetarian - chickpeas or black beans instead of the meat.
different veg - sweet potato or regular potatoes are also lovely stuffed like this. Zucchini or red capsicum (bell peppers) will also work. Just adjust cooking time so the veg are tender.
more substantial (carb lovers) - serve with warm tortillas or flat bread.
more substantial (low carb) - add olive oil, mayo or roast hazelnuts (or other nuts).
Italian vibe - replace coriander with basil and add a handful halved cherry tomatoes to the beef. And parmsean instead of the feta.
no coriander - use flat leaf parsley.
dairy-free - use mayo or roast nuts instead of the feta. Hazelnuts would be my pick. But almonds will work.
actual chorizo - feel free to use crumbled chorizo instead of the plain minced meat.
hot! - keep the seeds in your chilli and serve with some tobasco or other hot sauce.
Yes! Just make as per the recipe but keep the feta and coriander / cilantro separately. Will keep in the fridge for 2 weeks or can be frozen. To serve, warm in a hot oven for 10 minutes then scatter over herbs and cheese.
Have fun in the kitchen!
ps. Tired of deciding what to cook?
[dropcap style=”font-size: 60px; color: #9b9b9b;”] T[/dropcap]hen check out Soupstones Meal Plans.
It’s a weekly meal planning service where someone else comes up with the ideas for what to have for dinner.
For more details Click HERE.