Serves 5

Entertaining this weekend? This Roast Eggplant Dip with Spanish Chorizo is so easy to make at home, very little cooking skills required! Impress your guests with this absolute winner!

  • Ingredients

    • Eggplants – 2 medium
    • Olive oil – 1.5tb sp.
    • Salt – to season
    • Garlic cloves (skins removed) – 2
    • Goats cheese – 150g
    • Continental parsley – 15g
    • Mint – 15g
    • Smoked paprika – 2tb sp.
    • Lemon juice – juice of 1 lemon
    • Cracked black pepper – to season.
    • Götzinger Spanish Chorizo (diced) – 2 sausages
    • Toasted pine nuts – to garnish
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  • Instructions

    • Set the oven to 180°
    • Cut the eggplants in half length ways and place skin side down on a lined baking tray.
    • Drizzle the olive oil over the white flesh of the eggplants and season with salt.
    • Place in the oven to roast for 45 minutes until the flesh is soft to prick with a fork.
    • Wrap the garlic cloves in foil and roast in the oven with the eggplant for the same time.
    • Remove the garlic and eggplant from the oven and set aside to cool.
    • Once cooled, scrape the flesh of the eggplant off the skin and separate into a food processor – discard of the skin.
    • Add the roasted garlic, goats cheese, parsley, mint, smoked paprika, lemon juice and season with salt and cracked black pepper. Blend until the mixture is smooth but slightly textured.
    • In a fry pan, cook the Götzinger Spanish Chorizo until the edges are coloured – for about 5 minutes – remove from pan and set aside.
    • To assemble the dip, transfer out of the processor into a serving bowl, top with the diced chorizo pieces and scatter with toasted pine nuts. Garnish with mint or parsley leaves and serve with crackers of your choice. 

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