Aubergine Linguine with Chili, Chorizo & Sun-Dried Tomato
Nutrition per serving
Calories | 490 kcal |
Protein | 14.3 g |
Carbs | 62.1 g |
Fats | 21.7 g |
Saturated Fat | 4.2 g |
Monounsaturated Fat | 13 g |
Polyunsaturated Fat | 2.2 g |
Sugars | 7.9 g |
Fiber | 8.3 g |
Sodium | 451 mg |
Ingredients
Onion | |
Parsley | |
Garlic | |
Tomatoes, Sun-dried, Packed in Oil, Drained | |
Aubergine (eggplant) | |
Red Pepper Flakes (Chili Flakes) | |
Chorizo | |
Linguine Pasta | |
Chopped Tomatoes (canned) | |
Olive Oil | |
Sugars, granulated |
1. Preheat the grill to high
2. Peel/finely dice the onions
3. Chop the parsley
4. Peel/finely dice the garlic
5. Finely dice the sun-dried tomatoes
6. Cut the aubergine in half lengthways. Remove the spongy white part in the middle and discard. Slice one half of the aubergine into 4 strips, then slice widthways into 2cm cubes.
7. Place the aubergine into a bowl with 1/2 a tbsp of olive oil and a pinch of salt. Mix to coat and layer onto a baking tray. Place under the grill near the heat for about 15 minutes until tender and slightly crispy around the edges.
8. Cook the pasta in lightly salted boiling water until al dente, then drain.
9. Meanwhile, in a frying pan, heat ½ a tbsp of olive oil over medium heat. Add the onion, garlic, sun-dried tomatoes and a pinch of chili flakes. Cook for about 3-4 minutes until the onions have softened before adding the chorizo and cooking for a further minute.
10. Add the tinned tomatoes with a pinch of sugar, salt and pepper and bring the mixture to a gentle boil, lower heat to medium-low and simmer for 3-4 minutes until thickened.
11. Once the sauce has thickened, add the parsley, grilled aubergine, drained pasta and gently mix together to coat.