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Mediterranean Aubergine Crumble | Savoury Oven Delight
(0)
50 min
Under an hour
Knuspr-Küche
Knusprig, aromatisch und herrlich unkompliziert: Zarte Auberginenwürfel und süße Kirschtomaten schmoren mit Knoblauch und frischem Thymian in der Auflaufform, bevor sie mit cremigem Feta und einer buttrig-krossen Parmesan-Kräuter-Kruste im Ofen goldbraun überbacken werden. Ein mediterranes Wohlfühlessen, das pure Urlaubsstimmung an den herbstlichen Feierabendtisch bringt.
Preparation method
Preparation & Vegetable Filling
Preheat the oven to 200 °C top/bottom heat (180 °C fan). Lightly grease a baking dish with 1 tbsp extra virgin olive oil.
Thoroughly wash the aubergines, pat dry, and cut into approx. 1.5 cm cubes. Halve the cherry tomatoes. Peel and finely chop the red onion and garlic cloves. Strip the fresh thyme leaves from the stems.
Heat 2 tbsp extra virgin olive oil in a large pan. Sauté the chopped onion and garlic over medium heat for about 2 minutes until translucent. Add the aubergine cubes and fry vigorously for 6–8 minutes, stirring occasionally, until they soften and develop light roasted aromas.
Chef's tip
Tip: For an even more intense flavour, you can toast the pine nuts in a dry pan without fat until golden yellow before making the crumble.
Side dish tip: Serve the bake with fresh ciabatta or crusty baguette to mop up the aromatic vegetable juices.
Ingredients
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