Spanish Eggplant and Chorizo Bake Recipe
This bake is a bit like Italian parmigiana, but in a Spanish version – with smoked chorizo and a generous amount of olive oil. In homes in Castile, dishes like this often appear on the table at the weekend, when there’s time to slowly bake something and serve it straight from the oven in the middle of the table. It’s hearty, warming food, perfect for cooler days.
A Spanish twist on classic eggplant parmigiana, this dish combines smoky chorizo, rich tomato sauce and plenty of olive oil for a deeply flavorful, comforting bake that’s perfect for sharing straight from the oven.
Chef's tips
Salt and dry the eggplant thoroughly so it browns nicely instead of steaming. Don’t rush the tomato sauce – giving it time to reduce concentrates the flavor and keeps the bake from becoming watery. If your chorizo is very fatty, drain off a little of the rendered fat before layering so the dish doesn’t turn out too greasy.
How to serve
Serve family-style in the middle of the table with a green salad or simple tomato and cucumber salad, plus good crusty bread to mop up the sauce. It also works well as a tapas-style dish alongside olives, marinated peppers and a Spanish tortilla.
Ingredients
- eggplant medium, sliced into approx. 0.5 cm rounds - 2 pieces
- chorizo sliced into thin rounds - 120 g
- canned tomatoes chopped - 400 g
- onion finely chopped - 1 piece
- garlic finely chopped - 3 cloves
- yellow cheese grated, e.g. gouda or cheddar - 120 g
- olive oil for frying and drizzling - 5 tablespoons
- sweet smoked paprika - 1 teaspoon
- dried oregano - 1 teaspoon
- salt to taste, also for sprinkling the eggplant
- black pepper to taste
Preparation
- Slice the eggplants into rounds about 0.5 cm thick, spread them out on a board or tray, lightly salt on both sides and set aside for 15 minutes until they release some liquid. Then pat each slice dry with paper towels.
- Meanwhile, prepare the sauce. Heat 2 tablespoons of olive oil in a pan over medium heat. Add the onion and cook for 5–7 minutes, stirring, until it softens and becomes slightly translucent.
- Add the garlic and cook for 1 minute more, until fragrant. Add the smoked paprika and oregano, stir, and after 20 seconds add the canned tomatoes.
- Simmer the sauce over medium heat for 10–12 minutes, stirring occasionally, until slightly thickened. Season with salt and pepper to taste and set aside.
- Heat 2 tablespoons of olive oil in a large pan over medium-high heat. Fry the eggplant slices in batches for 2–3 minutes on each side, until lightly browned and softened. Add a little more olive oil if needed.
- In a dry pan, fry the chorizo slices for 2–3 minutes over medium heat, until the fat renders and the edges become crispy. Remove from the heat.
- Preheat the oven to 190°C (top and bottom heat). Prepare an ovenproof dish about 20×25 cm.
- Spread a thin layer of tomato sauce over the bottom of the dish. Arrange the first layer of eggplant slices, then some of the chorizo and a little grated cheese. Spoon over some of the sauce.
- Repeat the layers until you use up all the ingredients, finishing with a layer of sauce and cheese on top. Drizzle the top with 1 tablespoon of olive oil.
- Place the dish in the preheated oven and bake for 20–25 minutes, until the cheese is melted and lightly browned and the sauce is gently bubbling around the edges.
- Remove the bake from the oven and let it rest for 5–10 minutes so it cools slightly and is easier to slice. Serve warm.
Storage
Zapiekankę przechowuj w lodówce w szczelnym pojemniku do 3 dni. Możesz ją też zamrozić w porcjach do 2 miesięcy, a potem rozmrażać w lodówce i podgrzewać w piekarniku pod przykryciem, aż będzie gorąca w środku.
