Grilled Aubergine, Potato, Squash and Chorizo

On Friday night two laydeez, FE and KJ came over for a Twin Peaks watching session. We ended up mostly chatting, but did watch three episodes. I made this dish by layering grilled aubergines with par-boiled sliced potatoes and butternut squash in a ceramic dish with nuggets of fried chorizo and black olives in between, covered in a passata and cooked in the oven with a sprinkle of parmesan on top until bubbling. I’m still enjoying it as packed lunch this week.

KJ made the most fantastically delicious flourless chocolate torte with creamed chesnuts too, which she served up with crème fraiche. Not Agent Cooper’s favourite cherry pie, but we did eat it with HOT COFFEE Mm mmm. 

This was for three people


2 aubergines sliced into 1cm rounds, and sprinkled with salt and left in a colander for 30 mins, then patted-down and grilled in the oven, about 5-10 mins on each side – until lightly browned. 

a few peeled potatoes sliced into 1cm rounds – par-boiled

½ butternut squash, peeled and sliced into 1cm rounds – par-boiled

a few inches of chorizo sausage, de-rinded, chopped and gently fried

a few pitted greek black olives, chopped

handful of parsley, chopped

For the passata:

Finely slice two garlic cloves, add to lots of cold olive oil and gently heat. When aromatic (after about 30 seconds), add two tins of chopped tomatoes. Cook for twenty minutes on a medium/low heat. Season with lots of salt. Blend with a hand-blender.

How I made it:

Do the prep work as indicated in the ingredients (this will take about 45 minutes). Pre-heat oven to 180 celsius. In an ovenproof dish layer the aubergines, potatoes and squash, adding bits of chorizo and olives in between. Pour over the tomato sauce, shaking the dish gently to make sure the sauce has gone to the bottom. Sprinkle parmesan on top.

Bake for 30 minutes, until squash/potato is cooked (check by sticking in a knife, it should be soft). Sprinkle chopped parsley on top.

Eaten with:

A dressed green salad and a blanched, sliced cold fennel salad seasoned with salt, pepper, lemon juice and olive oil. Several glasses of wine.


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