In a large skillet over medium heat, cook chorizo until browned (about 10 minutes), breaking it up at the same time. Transfer half the cooked meat to a plate.
Add two tablespoons of olive oil and eggplant to the skillet and sauté for about 15 minutes, until browned.
Add in chorizo, cumin, garlic powder, and salt. Combine well.
Add mixture to a food processor with water and pulse until a thick consistency (similar to refried beans) forms.
With a spatula, scrape the sides of the blender afterwards and add additional water. Add in the rest of the chorizo and pulse until combined.
Garnish with queso fresco, diced tomato, and jalapeño. Enjoy!