Mediterranean Chorizo Pasta
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Vegetarian, Vegan, Contains Nuts
2 large aubergines
Handful of unroasted pumpkin seeds
2 tsp Dukkah Spice Blend
In a pan, roast the pumpkin seeds over a medium to low flame. Stir constantly, making sure not to burn the seeds. Cook for around four minutes until the seeds turn slightly brown. Set aside.
Stick each aubergine onto a skewer and place over a high, open flame. Once they’re blackened on the bottom, flip them over until evenly cooked. This should take around five minutes on each side.
Place the aubergines on a plate or chopping board and slice open lengthways. Using a spoon, scrape the flesh into a bowl.
Add the Dukkah Spice Blend and the pumpkin seeds, and mix well.
Serve with flatbread.