Roasted Eggplant with Chorizo and Pickled Peppers

Another great summer dish featuring eggplant from the Farmer's Market. 

The key to getting the most flavor from the recipe is utilizing that cast iron!  I used my favorite cast iron skillet to cook the chorizo filling and my cast iron pizza pan to roast the eggplants.

1 medium red bell pepper, diced

1 cup white wine vinegar

1/2 cup sugar

4 t. kosher salt, divided

1 t. black peppercorns

1 bay leaf

1/3 cup plus 5 T. olive oil, divided

1/2 pound fresh chorizo sausage, casings removed

1/3 cup chopped green onions

4 cloves garlic, minced

2 medium eggplants, halved lengthwise (about 1 pound each)

3/4 t. ground cumin

1/3 cup crumbled queso fresco

Garnish:  chopped green onions

Preheat oven to 400 degrees F.

Place bell pepper in a medium heatproof bowl.  In a medium saucepan, whisk together the vinegar, sugar 3 t. salt, peppercorns, and bay leaf; bring to a boil.  Once sugar is dissolved, remove from heat.  Let cool 10 minutes.  Strain and reserve 1/2 cup pickling liquid; pouring remaining liquid onto bell pepper.

In a 14-inch cast-iron skillet, heat 1 T. oil over medium heat.  Add chorizo, green onions, and garlic; cook, stirring frequently, until chorizo is cooked through, 7 - 10 minutes.  Transfer chorizo to a small bowl using a slotted spoon, reserving drippings in skillet.

Add reserved 1/2 cup pickling liquid to skillet, and whisk into chorizo drippings; pour pickling liquid mixture into a bowl.  Add 1/3 cup oil, whisking to combine.  Wipe skillet clean.

Score cut side of each of eggplant in a crisscross patter without cutting through skin.  Place in skillet, cut side up; brush with remaining 4 T. oil, and sprinkle with cumin and remaining 1 t. salt.

Bake until tender 40 - 45 minutes, topping with chorizo during the last 5 minutes.  Top with chorizo dressing, pickled red peppers, and queso fresco.

Garnish with green onion and cilantro, if desired.

From Southern Cast Iron May/June 2019