Aubergine Crumble Recipes

AUBERGINE CRUMBLE

Steps:

• Heat the oven to 200°C/gas6.
• Heat the oil in a pan and fry the onion and aubergine for 10 minutes stirring occasionally.
• Add the courgettes, pepper, garlic and tomatoes. Cover and simmer for 10 minutes.
• 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.
• Spoon the vegetables into a oven-proof dish and top with the crumble mix.
• Bake for 25 minutes until golden brown and bubbling.

BEST APPLE CRUMBLE

Steps:

• Place apples in a large pot with enough water to cover, and bring to a boil. Reduce heat to low, and simmer 15 minutes, or until soft. Drain, and cool. Place in a large bowl, and toss with 2 tablespoons sugar to evenly coat.
• In a large bowl, whip together the 1/2 cup butter and 2 tablespoons sugar until fluffy. Mix in the egg. In a separate bowl, mix 2 cups flour, baking powder, and custard powder. Mix dry ingredients into the bowl with butter and sugar. Press crust into the bottom and up the sides of a 9 inch springform pan.
• Preheat oven to 400 degrees F (200 degrees C).
• Drain apples and place into the crust. Cut together 3/4 cup sugar, 3/4 cup butter, 1 1/4 cups flour, and cinnamon. Mix in coconut and oats. Sprinkle over the apples.
• Bake 1 hour in the preheated oven, until golden brown. Remove sides from pan and allow crumble to cool before serving.

AUBERGINE, TOMATO & PARMESAN BAKE (MELANZANE ALLA PARMIGIANA)

Steps:

• Heat oven to 200C/fan 180C/gas 6. In a shallow pan, mix together the garlic and 4 tbsp of the olive oil. Cook over a high heat for 3 mins, tip in the tomatoes, then simmer for 8 mins, stirring every now and then. Stir in the tomato purée.
• Meanwhile, heat a griddle pan until very hot. Brush a few of the aubergines with a little oil, then add to the pan. Cook over a high heat until well browned and cooked through, about 5-7 mins. Turn them halfway through cooking. Lift onto kitchen paper and do the next batch.
• When all the aubergines are cooked, lay a few of them in the bottom of an ovenproof dish, then spoon over some sauce. Sprinkle with Parmesan and basil leaves. Add seasoning, then repeat this process with the remaining ingredients. Finally, pour the egg over the top, sprinkle over a little more Parmesan, then bake for 20 mins or until the topping is golden.