Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Preheat a grill or a grill pan to medium-high heat, and if using wood chips, prepare them according to package instructions for smoking, then grill the 2 large eggplants, cut into 1-inch cubes, for 10-12 minutes until softened and marked with a distinct smoky aroma.

2. 2

   In a large heavy-bottomed pan or Dutch oven, heat 0.25 cups of extra virgin olive oil over medium heat, then add 150 grams of finely diced Spanish chorizo and cook for 5-7 minutes until crispy and rendered, then remove the chorizo with a slotted spoon and set aside, leaving the rendered fat in the pan.

3. 3

   Add the remaining 0.25 cups of extra virgin olive oil to the pan with the chorizo fat, then add 4 thinly sliced garlic cloves and sauté for 1 minute until fragrant but not browned.

4. 4

   Stir in the smoked and grilled 700 grams of eggplant cubes along with 2 teaspoons of smoked paprika and 0.5 teaspoon of sea salt, tossing to coat everything evenly.

5. 5

   Pour in 0.25 cups of dry sherry and bring the mixture to a gentle simmer, then reduce the heat to low, cover, and cook for 25-30 minutes, stirring occasionally, until the eggplant is very tender and has absorbed the flavors.

6. 6

   Uncover the pan, increase the heat to medium-low, and cook for another 5-7 minutes, allowing any excess liquid to evaporate and the confit to thicken slightly.

7. 7

   Stir the reserved crispy chorizo back into the eggplant confit just before serving, and garnish with 2 tablespoons of chopped fresh parsley.