Spanish Eggplant, Potato and Chorizo Bake Recipe
This bake is something between a Spanish stew and Italian lasagne – layers of eggplant, potatoes and slices of chorizo baked in a tomato sauce. In Spain, dishes like this often appear on the table at the weekend, when the family has time to eat slowly and wipe their plates clean with bread. It’s a great way to use up a few vegetables and a piece of sausage in one hearty dish.
Spain
Difficulty: Medium
☀️
Lunch
🍽️
Dinner
🎉
Party
🌶️
Medium spicy
Umami
Smoky
Filling
Warming
Salty
Prep Time
30 min
Cook Time
45 min
Total Time
75 min
Servings
4
Ingredients
- eggplant medium-sized, cut into slices about 0.5 cm thick - 2 pieces
- potatoes peeled, cut into thin slices - 600 g
- chorizo cut into thin slices - 150 g
- chopped canned tomatoes with their juices - 400 g
- onion finely diced - 1 piece
- garlic finely chopped - 2 cloves
- sweet smoked paprika for a smoky flavor - 1 teaspoon
- dried oregano you can also use a Mediterranean herb mix - 1 teaspoon
- yellow cheese grated, one that melts well - 80 g
- olive oil for frying and drizzling over the vegetables - 4 tablespoons
- salt to taste
- black pepper freshly ground, to taste
- parsley chopped, for serving - 2 tablespoons
Main Ingredient:
eggplant
Preparation
- Preheat the oven to 190°C (top and bottom heat). Lightly grease a baking dish of about 20×30 cm with olive oil.
- Lay the eggplant slices out on a board or baking tray, lightly salt on both sides and set aside for 10–15 minutes until they release some liquid. Then pat them dry with paper towels.
- Heat 2 tablespoons of olive oil in a large frying pan over medium heat. Fry the eggplant slices in batches for 2–3 minutes on each side, until they soften slightly and brown. Add a little more oil if needed. Set aside on a plate.
- In the same pan, fry the chorizo slices for 2–3 minutes until some fat is rendered and they start to turn slightly crispy. Remove the chorizo, leaving the fat in the pan.
- Add the onion to the chorizo fat and fry for 5–7 minutes over medium heat, until it softens and turns lightly golden. Add the garlic and smoked paprika and stir for about 30 seconds.
- Pour the canned tomatoes into the pan, add the oregano, a pinch of salt and some pepper. Cook for 8–10 minutes over medium heat until the sauce thickens slightly.
- Put the potato slices into a bowl, drizzle with 1 tablespoon of olive oil, lightly salt and mix with your hands so that each slice is lightly coated in oil.
- Spread a thin layer of tomato sauce over the bottom of the baking dish. Arrange a layer of potatoes on top (slightly overlapping), then some of the eggplant and some of the chorizo. Repeat the layers, finishing with tomato sauce.
- Cover the dish with aluminum foil and bake for 30 minutes. Then remove the foil, sprinkle the top with grated cheese and bake for another 10–15 minutes, until the potatoes are tender and the cheese is nicely browned.
- After removing from the oven, let the bake rest for 10 minutes so it firms up slightly and is easier to slice. Sprinkle with chopped parsley before serving.
Storage
In fridge:
3 days
Freezing:
Yes
Zapiekankę możesz przechowywać w lodówce do 3 dni i odgrzewać w piekarniku lub na patelni pod przykryciem. Dobrze znosi też mrożenie w porcjach; przed odgrzaniem rozmroź w lodówce przez noc.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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