Roasted Chorizo with Aubergine

Instructions

1. 1

   Preheat your oven to 220°C (425°F). Toss the aubergine cubes, red onion wedges, and bell pepper with 3 tablespoons of olive oil, smoked paprika, sea salt, and black pepper on a large baking tray.

   Tip: Spread the vegetables in a single layer to ensure even roasting and caramelization.

2. 2

   Roast the vegetables for 15 minutes until they begin to soften and develop light golden edges.

3. 3

   While the vegetables roast, heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chorizo slices and cook for 3-4 minutes until the edges are crispy and the oil is infused with their colour and spice.

   Tip: The chorizo will release its oils naturally, creating a flavourful base for the dish.

4. 4

   Remove the roasted vegetables from the oven and add them directly to the skillet with the chorizo. Stir in the minced garlic and fresh thyme sprigs, combining everything well.

5. 5

   In a small bowl, whisk together the sherry vinegar and honey until the honey dissolves. Pour this mixture over the chorizo and aubergine combination and toss gently to coat evenly.

   Tip: The vinegar adds brightness and cuts through the richness of the chorizo.

6. 6

   Return everything to the roasting tray and bake for a further 10-12 minutes until the aubergine is completely tender and the glaze is slightly caramelised.

7. 7

   Remove from the oven and discard the thyme sprigs. Taste and adjust seasoning if needed with additional salt or pepper.

8. 8

   Transfer to a serving dish and garnish generously with fresh chopped parsley. Serve warm or at room temperature.

   Tip: This dish is equally delicious served hot as a main course or at room temperature as a Spanish-style tapa.