Aubergine, Chorizo, Goat’s Cheese

Aubergine, Gubbeen Chorizo and St Tola Goat’s cheese

I love doing those quick dinners, while coming home after a hard cheesy day. In the summer, I find cooking a bit more challenging and since we are having a bit of a “heat wave” in Ireland ( 29c – 84f), I needed something quick when I came home from work yesterday, something I could serve with leaves or something. The idea of cleaning the barbecue at 6:30pm didn’t appeal to me… Somewhat… I am sure you understand. I opened the fridge and realised that – yet again- I had bought an aubergine (eggplant) on Saturday; whatever happens in this Hungry Breton’s head is quick thinking that I, sometimes, surprise myself. With only three ingredients, this is how it went:

You’ll Need:

  • 1 Aubergine (Eggplant)
  • 2 cooking chorizo sausages
  • 200g of fresh to 3 weeks goat’s cheese

How to:

While you slice the aubergine, not to thin of course, place them on a baking tray with olive oil, salt and pepper…

Choice 3
Slices of aubergines with olive oil, salt and pepper

Put the cooking chorizo sausages, just like that, the juice of smoked paprika will be soaked up in the the flesh. Bake all together for 10-12 minutes. Slice the chorizo ( careful, it is hot) and spread a generous serving of fresh got’s cheese on top of the first sheet of aubergine, then a few chorizo slices, then repeat again. Put in the oven for another 2 to 4 minutes and serve. Agus Anseo! ( And that’s it).

Aubergine, Irish Chorizo and Irish Goat’s Cheese

Keep Well and Eat Happy

Slán Tamall


6 thoughts on “Aubergine, Chorizo, Goat’s Cheese

  1. Quick, easy, efficient, sounds quite tasty actually ! I love all three ingredients, so I can’t see what could go wrong with this (sorry, Mediterranean!!) recipe 🙂

      1. That also looks delish. I love to simply grill it with sweet peppers or any other summer veggies , in slices with a bit of salt and brushed with olive or sunflower oil, or make an aubergine caviar out of it. I’m not crazy about cooking it in other ways either, maybe is just its blandness. But every summer we would have that caviar of aubergine on fresh bread with tomatoes, cucumbers or sweet peppers. Lately I buy only its flesh in jars from oriental (arabian, turkish etc.) shops, cause it is too hot to start the oven to roast it.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s