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Grilled Aubergine Spaghetti

Grilled Aubergine Spaghetti

with Chilli, Chorizo and Sun Dried Tomato

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Some days you want to be adventurous and others you just want a little more time to put your feet up. We made this dish with the classic Italian notions of simplicity and speed at its heart. To make this recipe, fresh tomatoes are left for around ten days in the sun and lose around 90% of their water to become sun-dried. The process intensifies their sweetness so that even a couple will add a burst of intense flavour to your dinner. Buon appetito!

Tags:Extra spicyHealthy
Allergens:Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time30 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 unit(s)

Onion

½ bunch(es)

Flat Leaf Parsley

2 unit(s)

Garlic Clove

1 tbsp

Sundried Tomatoes

1 unit(s)

Aubergine

¼ tsp

Chilli Flakes

2 pack(s)

Chorizo

180 grams

Wheat Spaghetti

(ContainsCereals containing gluten)

1 tin(s)

Chopped Tomatoes

Tomato Passata

Nutritional information/ per serving
Nutritional informationarrow down iconarrow down icon
/ per serving
Energy (kJ)2451.824 kJ
Energy (kcal)586 kcal
Fat15.0 g
of which saturates5.0 g
Carbohydrate86 g
of which sugars18.0 g
Protein24 g
Salt4.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Knife
Pot
Baking Tray
Pan
Bowl
Instructionsarrow up iconarrow up icon
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1

Pre-heat your grill to high. Boil a large pot of water. Peel and finely chop the onion and finely chop the parsley. Place the flat side of a large knife on the garlic and press down firmly to release the skin. Remove the skin and then finely chop both the garlic and the sun-dried tomatoes.

2

Slice the aubergine in half lengthways. Slice each half lengthways again into four long strips. Slice lengthways along each strip of aubergine to remove a bit of the white spongy part. Now chop your aubergine widthways into roughly 1cm chunks.

3

Mix your aubergine with a splash of olive oil and a pinch of salt and spread on a baking tray. Put this on the shelf closest to the grill and cook your aubergine for around 15-20 mins, or until it is soft and slightly crispy around the edges. Tip: Keep an eye on your aubergine, if it looks like it is burning, turn the heat down slightly.

4

In a non-stick frying pan, fry your onion, garlic, sun-dried tomatoes and chilli flakes (if you likes things a bit spicy!) in a splash of olive oil on medium heat until your onion is soft. Tip: This should take around 5 mins - be careful not to let the ingredients burn. When your onion is soft add the chorizo and cook for a further 2 mins.

5

Cook the spaghetti in the boiling water with a pinch of salt for around 10 mins, or until ‘al dente’, then drain. Tip: ‘Al dente’ simply means the pasta is cooked through but has a tiny bit of firmness left in the middle.

6

Add the chopped tomatoes and tomato passata (if you are cooking for 3) to your onion, garlic and chorizo mixture, together with a small pinch of sugar (if you have some), pinch of salt and a few grinds of black pepper. Let the mixture bubble away on medium-low heat for around 5 mins, until you have a nice thick sauce.

7

Once your sauce has thickened up, stir in your grilled aubergine.

8

Next, drop your drained pasta into the pan and sprinkle over your parsley. If you’re feeling up to the task, then toss your ingredients together to mix them. If you don’t fancy redecorating your kitchen, then you can always stir your ingredients instead.

9

Serve in bowls and enjoy!