Savory Eggplant and Tomato Crumble | Mediterranean Flavor
(0)
45 min
Under an hour
Sezamo
Un preparat mediteranean inedit și savuros la cuptor: cuburi fragede de vinete și roșii cherry dulci gătite cu usturoi, oregano și ulei de măsline extra virgin, acoperite cu o crustă aurie și crocantă de parmezan și unt. O experiență culinară reconfortantă și plină de arome!
Preparation method
Preparing the vegetables
Preheat the oven to 190°C. Wash the eggplants and cut them into cubes of about 2 cm. Wash the plum cherry tomatoes and cut them in half. Peel and mince the 3 garlic cloves.
In a large skillet or directly in an ovenproof dish, mix the eggplant cubes and tomato halves with 3 tablespoons of extra virgin olive oil, minced garlic, 1 teaspoon of dried oregano, a pinch of sea salt, and a pinch of ground black pepper. Bake for 15 minutes until the eggplants begin to soften slightly.
Making the crumble crust
Meanwhile, prepare the crumbly crumble dough. In a bowl, combine 80 g of white wheat flour 000 with 50 g of grated Parmesan and 60 g of cold diced butter.
Chef's tip
For an even crunchier crumble topping, you can also add 20 g of flaked almonds or toasted pine nuts to the dough.
You can prepare the eggplant base ahead of time and add the crumble crust right before baking.
27 min
Under an hour
