Aubergine and tomato crumble
I made this last night - I'd never had a savoury crumble before and I was pleasantly surprised by how well it worked. It's not an extremely complicated recipe but it does take a bit of time - around 50 minutes cooking plus preparation (which includes salting the aubergine for around 30 minutes) so make sure you start well before you intend to eat.
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500g (1lb) aubergines cubed
2 tablespoons olive oil
2 onions sliced
2 cloves garlic, crushed
1 x 400g (14oz) can chopped tomatoes
2 teaspoons chopped oregano
1 tablespoon tomato puree
salt and pepper
parsley sprigs to garnish
Herb Crumble:
150g (5oz) wholemeal plain flour
1 teaspoons dried mustard powder
25g (1oz) margarine
50g (2oz) Cheddar cheese, grated
3 tablespoons chopped mixed herbs
Put the aubergines in a large colander, sprinkle with salt and leave to drain for 30 minutes. Rinse well and pat dry with kitchen paper. Heat the oil in a pan; add the onions and aubergines and fry for 10 minutes, stirring occasionally. Add the garlic, tomatoes, oregano, tomato puree and seasoning. Cover and simmer for 10 minutes, then turn into a 1.5 litre (2 1/2 pint) ovenproof dish.
To make the crumble, put the flour into a mixing bowl, sieve in the mustard and rub in the margarine until the mixture resembles breadcrumbs. Stir in the cheese and herbs.
Sprinkle over the aubergine mixture and bake in a preheated over 200C/400F, gas 6 for 30 minutes until golden brown. Garnish with parsley sprigs and serve.
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I made a few tweaks to it - I didn't have any mustard powder (not a fan) so I left that out and I put on an extra layer of cheese on the top because I love, love, love cheddar. I also left out the parsley because parsley's just a bit silly really.
In the end I left it in the oven for a bit longer than suggested because my crumble wasn't turning very golden but I ended up taking it out a bit before it was ready because I was getting impatient and hungry! It was really tasty and I'd definitely recommend trying this.
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