Eggplant and Brazil Nut Crumble

This amazing savory crumble is a voyage to Middle Eastern flavors. The creamy texture of roasted
aubergines and yogurt sauce contrast with the crunchy brazil nut crumble. Nothing to envy from traditional
sweet apple crumble.

Created by:
1 hr 40 mins
Intermediate
5 SERVERS

Nutrition per serving

Energy

469 kcal

Fat

29.9 g

Saturates

13.6 g

Carbs

28 g

Sugars

6 g

Fiber

9 g

Protein

12 g

Salt

0.972 g

Nutrition per serving

Energy

469 kcal

Fat

29.9 g

Saturates

13.6 g

Carbs

28 g

Sugars

6 g

Fiber

9 g

Protein

12 g

Salt

0.972 g
0%

PREP TIME

40 min

0%

COOK TIME

1 hour

0%

TOTAL TIME

1 hr 40 mins

Ingredients

Aubergine Ingredients:

Sauce Ingredients:

Crumble Ingredients:

Method

  1. 1. Preheat the oven to 200ºC
    2. Cut the aubergine into cubes and put them in a baking dish.
    3. Sprinkle with oil and salt. Mix well with your hands.
    4. Roast in the oven medium height for 20-30 minutes.
    5. Meanwhile, in a small bowl, mix the Greek yogurt, garlic, cumin, cinnamon, dijon mustard, pepper, and
    salt.
    6. In another medium bowl, mix the crumble ingredients and work with your hands until you get the
    texture of moist earth.
    7. Once the eggplant is ready, remove from the oven and mix with the yogurt sauce.
    8. Scatter the crumble over the top and then return to the oven for around 30 minutes. Until the top is
    golden and the filling is bubbling.
    9. Once ready, serve immediately.

Tips

This amazing savory crumble is a voyage to Middle Eastern flavors. The creamy texture of roasted aubergines and yogurt sauce contrast with the crunchy brazil nut crumble. Nothing to envy from traditional sweet apple crumble.

Ingredients

Aubergine Ingredients:

Sauce Ingredients:

Crumble Ingredients:

Method

  1. 1. Preheat the oven to 200ºC
    2. Cut the aubergine into cubes and put them in a baking dish.
    3. Sprinkle with oil and salt. Mix well with your hands.
    4. Roast in the oven medium height for 20-30 minutes.
    5. Meanwhile, in a small bowl, mix the Greek yogurt, garlic, cumin, cinnamon, dijon mustard, pepper, and
    salt.
    6. In another medium bowl, mix the crumble ingredients and work with your hands until you get the
    texture of moist earth.
    7. Once the eggplant is ready, remove from the oven and mix with the yogurt sauce.
    8. Scatter the crumble over the top and then return to the oven for around 30 minutes. Until the top is
    golden and the filling is bubbling.
    9. Once ready, serve immediately.