Recipe for Ras-el-hanout Spiced Chorizo, tomato & Swiss chard on roast aubergine, with basil infused yoghurt
1/2 aubergine – cut into disks (1cm thick)
1 1/2 tsp Ras-el-hanout
1/4 red onion – peel & chop finely
1 chorizo sausage – slice at an angle (½ cm)
1/2 clove garlic – peel, grate finely & chop
50g cherry tomatoes – cut into quarters
50g Swiss chard – discard stalks & slice thinly (1cm)
3g fresh basil – discard stalks
1 tbsp yoghurt
olive oil (from your pantry)
salt & pepper (from your pantry)
tin foil (from your pantry)
Preparation: Preheat the oven to 200°C. Prepare all ingredients as indicated above.
Roast aubergine: Place the disks on a tin foil lined baking tray with a good drizzle of olive oil. Season with salt and pepper and coat with a THIRD of the Ras-el-hanout. Mix, arrange in a single layer and roast for 20 minutes until soft, golden and cooked through. Don’t be tempted to shake them around. They cook best when left alone. When done, let them cool down slightly and gently peel them off the tray.
Chorizo mix: Place a pan on medium-high heat with a drizzle of olive oil. When hot, add the onion with a pinch of salt and cook for 3 minutes. Add the chorizo and sauté for 3 minutes until golden, before adding the garlic and the REST of the Ras-el-hanout. Cook for 30 seconds then season with salt and pepper. Add the cherry tomatoes with water (¼ cup for 1) and cook for 5-7 minutes until the mixture has thickened. Add the Swiss chard, wilt for 1 minute and season with salt and pepper to taste.
Basil yoghurt: Chop the basil leaves finely and mix with the yoghurt. Season with salt and pepper.
Serve the aubergine topped with the chorizo mix and a dollop of the basil yoghurt.
Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.