25 mins
Easy
Try our vegan chickpea salad with coconut yogurt, cashew cream, and spicy coriander chutney—a refreshing flavor explosion that aids digestion.
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.
40 min
1 hour
1 hr 40 mins
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.
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.
25 mins
30 mins
20 mins
