Spanish-Like Aubergine Bake

I’ve had a bit of a splurge, when it comes to fairy cakes and beer today! Therefore, I’ve got home and quite wanted to make something vegetable based and slightly healthier for tea tonight, that will have leftover portions for lunch (and beyond). This is what I came up with, a sort of Spanish-inspired vegetable (and chorizo) bake dish. I really enjoyed it and the portion size that I thought would do 4 meals will actually do six as it is so filling – good news! As ever, the measurements in this recipe are approximate because I never measure anything and you shouldn’t either.

Spanishish Aubergine Bake (Serves 6 portions)


1kg potatoes, roughly chopped
Olive oil
1 large aubergine, cubed
100g chorizo, chopped coarsely but reasonably fine
5 spring onions, chopped
Half a bulb of fennel, chopped
3 cloves of garlic
200g mushrooms, chopped
Hot paprika
Cayenne Pepper
Red chilli flakes
Coriander (powder)
Tin of chopped tomatoes
Squeeze of tomatoe puree
Tin of lentils
Salt and pepper to taste


* Put your chopped potatoes on to boil for 20 minutes
* Preheat oven to 200’C.
* Meanwhile, heat up a pan and add a squidge of olive oil. Add the aubergine and lightly fry down for about 7 minutes until they begin to soften. Add the chorizo about halfway through so it starts to cook down and release its lovely juices.

* Once this has started to cook down, add the spring onions, fennel, garlic and mushrooms and allow to cook down.
* Stir in the spices and give a moment to cook in.
* Add the tomato paste and allow to cook in, then add the tin of tomatoes and lentils and cook down. Season to taste.

* Pour the aubergine vegetable mixture into an oven proof dish and top with the drained, cooked potatoes. Sprinkle with paprika and a glug of olive oil. Put into the oven for about 25 minutes, until the potatoes start to brown.

Take out of oven and eat, preferably with crusty bread. Nom. I enjoyed mine with some spelt and pumpkin bread. I found there was a nice mixture of textures, a good kick from the spices and nice bite from the occasional piece of chorizo and some good fillers from the potato and lentil. Definitely a winner for me, give it a go!


Bestselling author and freelance food & drinks writer. Director of creative agency Thirst Media, helping small businesses reach their full potentially. Champion of pubs and breweries.

0 thoughts on “Spanish-Like Aubergine Bake

  • I love aubergine but I am not very adventurous with it this looks great thank you 🙂


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