Spicy Spanish Aubergine Stew with Chorizo

This is a great little dish that we discovered whilst on a keto diet (more on that another time), a Spicy Spanish style Aubergine Stew with a hearty helping of Chorizo.

We have adapted the original recipe with our own mix of herbs and spices so it may not be truly authentic any more but it does taste absolutely amazing. If you miss out the chorizo then it is of course easily adapted for vegetarians and vegans and still has great flavour. If you miss the chorizo then you may wish to add a little extra something like sweet potato to bulk it out or Linda McCartney offer a vegan chorizo style sausage which we have tried and works well. Obviously you will need to cook them first.

Healthy, hearty and tasty, a great simple recipe that takes minimum effort. The prep is about 10 minutes then its just time to enjoy the smell and let it simmer.

Spanish Style Spicy Aubergine Stew

Prep Time: 5 minutes

Cook Time: 40 minutes

Total Time: 45 minutes

Category: Stew

Cuisine: Spanish

3 - 4 portions

Spanish Style Spicy Aubergine Stew


  • 3 tbsp olive oil
  • I large onion, diced
  • 1 aubergine, diced into 2cm chunks
  • 120g mushrooms, sliced
  • 100g chorizo, diced
  • 1 tsp mixed herbs see below
  • 2 garlic cloves, sliced* or bashed
  • 400g tin chopped tomatoes


  1. To make your herb mix use: 2 tsp oregano, 1 tsp cumin, 2 tsp paprika (we use smoked, hot and standard mixed together), Pinch of dried red chilli. You can use multiples of this to create a stock of the mix.
  2. Sweat the onions in the olive oil over a medium heat with the pan lid on for 5 minutes at least, until they go transparent (not brown) then add the aubergine, mushrooms, chorizo and herbs/spices.
  3. Mix well and cook for a further 5-10 minutes stirring frequently. Add the garlic for the last few minutes.
  4. Add the tomatoes and half a cup of water and let it gently simmer for 30-40 minutes or until reduced to a rich sauce.
  5. Serve with brown rice & quinoa and steamed greens or for Keto fans use Cauliflower rice instead.
  6. Without the chorizo the dish is suitable for vegans.



Posted on June 17, 2019 in Campervan Recipes

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About the Author

Matt loves campervans, the outdoors and photography. Combining the 3 is a recipe for happiness.

Response (1)

  1. Matthew
    June 18, 2019 at 9:28 am · Reply

    We may try to make this for a future video, if you have any suggested recipes then please send them in!

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