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Roast eggplant and spicy chorizo salad
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Prep Time:
15 minutes
Cook Time:
60 minutes
Total Time:
75 minutes
Ingredients:
  • 2 eggplants, trimmed, coarsely chopped
  • 3 capsicums (yellow and orange), seeded, coarsely chopped
  • 1 red onion, cut into wedges
  • 120.00ml olive oil
  • 2 zucchini, coarsely chopped
  • 250g truss cherry tomatoes
  • 5 sprigs thyme
  • 18.20 gm olive oil, extra
  • 4 (about 500g) chorizo sausages
  • 1 radicchio, trimmed, cut into wedges, to serve
  • 60ml red wine vinegar
  • 10.00 gm caster sugar
Instructions:
  • Preheat your oven to 200°C. Combine eggplant, capsicum, and onion in a large baking dish. Season with salt and pepper, then drizzle with oil and mix well. Roast for 45 minutes until soft and slightly charred.
  • Roast zucchini, tomatoes, and thyme for 15 minutes, or until tender.
  • Heat additional oil in a large frying pan over medium-high heat. Sear sausages for 8 minutes until golden brown and fully cooked, turning occasionally. Drain sausages on paper towels, slice thickly, then mix into the roast vegetables.
  • Combine vinegar, oil, garlic, and sugar in a small jug and whisk together. Season with salt and pepper to taste. Toss the dressing with the roasted vegetables and serve with the radicchio.

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