Savory Eggplant and Bell Pepper Crumble | Crispy Baked
(0)
50 min
Under an hour
Sezamo
Un preparat mediteranean inedit la cuptor, unde cuburile fragede de vinete și ardei gras copt se împletesc cu roșii dulci și ierburi aromate sub o crustă aurie și crocantă de crumble cu parmezan și pesmet. O cină de toamnă reconfortantă și plină de savoare!
Ingredients
Preparation method
Preparing the vegetables
Preheat the oven to 190°C. Wash the eggplants and bell peppers, then cut them into roughly 2 cm cubes. Finely chop the red onion, crush the garlic cloves, and halve the cherry tomatoes.
In a large skillet, heat the extra virgin olive oil over medium heat. Add the onion and garlic, sautéing for 2 minutes until translucent. Add the diced eggplant and bell pepper, season with sea salt, ground black pepper, and dried oregano. Cook the vegetables for 8-10 minutes, stirring occasionally, until they begin to soften slightly. Fold in the cherry tomatoes, then transfer the entire mixture into an ovenproof baking dish.
Crispy crumble topping
In a bowl, combine the white flour, grated Parmesan, and breadcrumbs. Add the cold unsalted butter, cut into small cubes.
Chef's tip
For an even crispier crust, use butter straight from the fridge and do not hesitate to turn on the oven's grill function for the last 2 minutes of baking.
The dish keeps excellently in the refrigerator for up to 2 days and regains its crispy texture if reheated in the oven at 180°C for 10 minutes.
15 min
Under an hour
