Aubergine Crumble Recipe

Name: Aubergine Crumble
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons sunflower oil; 1 onion, chopped; 1 aubergine, cubed; 2 courgettes, sliced; 1 red pepper, sliced; 2 garlic cloves, finely chopped; 400 g canned tomatoes; 150 g plain flour; 2 teaspoons mustard powder; 50 g butter; 75 g cheese, grated; 2 tablespoons parsley

Servings: persons

3 tablespoons sunflower oil
1 onion, chopped
1 aubergine, cubed
2 courgettes, sliced
1 red pepper, sliced
2 garlic cloves, finely chopped
400 g canned tomatoes
150 g plain flour
2 teaspoons mustard powder
50 g butter
75 g cheese, grated
2 tablespoons parsley

1
Heat the oven to 200u00b0C/gas6.
2
Heat the oil in a pan and fry the onion and aubergine for 10 minutes stirring occasionally.
3
Add the courgettes, pepper, garlic and tomatoes. Cover and simmer for 10 minutes.
4
Sift the flour and mustard powder together into a bowl. Rub in the butter until the mixture resembles breadcrumbs.Stir in the grated cheese and parsley.
5
Spoon the vegetables into a oven-proof dish and top with the crumble mix.
6
Bake for 25 minutes until golden brown and bubbling.

482

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 tablespoons sunflower oil, 1 onion, chopped, 1 aubergine, cubed, 2 courgettes, sliced, and more.

Yes, Aubergine Crumble falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Aubergine Crumble

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