Eggplant and Brazil Nut Crumble

This amazing savory crumble is a voyage to Middle Eastern flavors. The creamy texture of roasted eggplant and yogurt sauce contrasts 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 eggplant 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 crumbled 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 eggplant 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 eggplant 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 crumbled 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.

Related recipes

30 mins

Beginner
Making your own plant-based cheese couldn’t be easier! Cashew or Brazil nuts are perfect for this recipe as they’re milder in flavour. Their creamy nature gives a great texture to this cheese alternative.

20 mins

Beginner
This Italian inspired versatile pesto recipe is a fresher take on a classic, with creamy Brazil nuts, basil and peas.