Roasted aubergine, courgette and mushroom crumble
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Roasted aubergine, courgette and mushroom crumble
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A delicious savoury crumble recipe with aubergines and mushrooms
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Ingredients
Crumble topping:
- 1 cup flour
- 70 butter
- 50 gruyere cheese Parmesan would work well too, grated
- 1 tsp thyme chopped fresh leaves
For the filling:
- eggplant half a large; cut into medium-sized cubes
- 3 zucchini always just so much prettier than a straight round disc cut, medium or large; sliced on the diagonal
- 3 cloves garlic crushed
- 2 tomato skinned and roughly chopped, large
- 125 grams white button mushrooms half a punnet; sliced
- 1 teaspoon thyme roughly chopped
- SEASONING
- olive oil a splash
Instructions
How to make this:
- preheat the oven to 180 C
- grease a 28-30cm pie dish or any other suitable sized oven tray (I like to have a fairly wide top so that the crumble is spread out quite thinly so that it gets nice and crunchy), or you could make this in individual ramekins
- roast the courgette and aubergine for 15 minutes with a bit of olive oil
- whilst that is roasting, skin the tomatoes and chop
- make the topping by mixing all the butter and flour with your fingers, then add the other ingredients and mix lightly until it all comes together and a nice crumb is formed. If it is too dry add a few teaspoons of water
- add the tomatoes to a bowl with the chopped mushrooms, garlic and thyme
- add the courgette and aubergine and mix it all together
- empty all the veg into the pie dish
- sprinkle the savoury crumb mix over the vegetable mix to cover the surface and bake in the oven for 45 minutes and it's bubbling with a nice brown crumble top
- I absolutely loved the concept, and the flavour of this dish was so French. My house smelt a bit like a little bistro. This is heartwarming comfort food at its best, and so many variations can stem from it.
- Roasted red onions, peppers, leeks etc or even a bit of bacon would work well.
- A nice little splash of white wine wouldn't go amiss, and if not, certainly a glass to accompany it.
Notes
- This dish is best eaten on the day.
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