roasted aubergine, courgette and mushroom crumble

Aubergine and mushroom crumble recipe

I stumbled across a recipe for a savoury crumble on one of my favourite food bloggers site: Matt Bites and thought it was such an innovative concept.  Why does a crumble have to be sweet? He wrote that he had seen and eaten such a dish in France. Apple crumble is one of my favourite desserts, and I love roasted veggies so it all made so much sense to me.

I altered his recipe on the crumble, I felt it needed more flour and I added cheese. I used a mix of aubergine, courgette and mushroom. I added more thyme to the recipe and pre-cooked the courgette and aubergine first in a little olive oil that I had used to confit some cold smoked garlic.

Its all about layering the flavour, but any infused olive oil would work or just EVOO (extra virgin olive oil).

This is what you will need to make one generous savoury crumble:

roasted aubergine, courgette and mushroom crumble

A delicious savoury crumble recipe with aubergines and mushrooms
Print Recipe
Aubergine and mushroom crumble recipe


Crumble topping:

  • 1 cup of flour
  • 70 gms of butter
  • 50 gms of grated Gruyere Parmesan would work well too
  • 1 tsp chopped fresh thyme leaves

For the filling:

  • half a large aubergine cut into medium-sized cubes
  • 3 med/ large courgettes sliced on the diagonal always just so much prettier than a straight round disc cut
  • 3 cloves of garlic crushed
  • 2 large tomatoes skinned and roughly chopped
  • 125 gm half a punnet white button mushrooms sliced
  • 1 teaspoon thyme roughly chopped
  • seasoning
  • a splash of olive oil


How to make this:

  • preheat the oven to 180 C
  • grease a 28-30cm pie dish or any other suitable sized oven tray (I like to have a fairly wide top so that the crumble is spread out quite thinly so that it gets nice and crunchy), or you could make this in individual ramekins
  • roast the courgette and aubergine for 15 minutes with a bit of olive oil
  • whilst that is roasting, skin the tomatoes and chop
  • make the topping by mixing all the butter and flour with your fingers, then add the other ingredients and mix lightly until it all comes together and a nice crumb is formed. If it is too dry add a few teaspoons of water
  • add the tomatoes to a bowl with the chopped mushrooms, garlic and thyme
  • add the courgette and aubergine and mix it all together
  • empty all the veg into the pie dish
  • sprinkle the savoury crumb mix over the vegetable mix to cover the surface and bake in the oven for 45 minutes and it's bubbling with a nice brown crumble top
  • I absolutely loved the concept, and the flavour of this dish was so French. My house smelt a bit like a little bistro. This is heartwarming comfort food at its best, and so many variations can stem from it.
  • Roasted red onions, peppers, leeks etc or even a  bit of bacon would work well.
  • A nice little splash of white wine wouldn't go amiss, and if not, certainly a glass to accompany it.
Author: Sam


Similar Posts


  1. Sammie – sounds delicious! Will definately try this this weekend! YUM!

  2. You are right, the layering is crutial and I like the smokiness you have added here!!!

  3. Great concept! Tried something similar a while ago using roasted root veggies and parmesan in the crumble topping and it was divine. Definitely an idea that needs some more exploration.

  4. Hi Sam,

    I just moved to Paris and ate in an amazing authentic kitchen today. It’s called Mammie Galette and I had a roasted courgette and aubergine tart. I found your recipe as I wanted to make it for dinner tonight and needed to know how to make the crumble, as in quantities (DUH!)
    The dish today had 3 main ingredients; courgette, aubergine and tomato. But it also included pine nuts.Which brought out the flavour of the vegetabels and cheese. As I have only just discovered your blog I will be browsing it in the coming days.

    Thank you and all the best with teh cooking, blog and journey…..
    From another foodie!

  5. Hi Dharsh
    Thanks so much for the comments on the recipe and I think pine nuts would be absolutely amazing with this, giving a bit of extra crunch. I wish I could get to Paris more often, I do so love that city.

  6. Hey I love the enthusiasm on your website
    I was at ski resort in France and they made me aubergine crumble which was absolutely amazing, got the recipe but the mushrooms and pine nuts are definately something I would love to add to it.
    Thank You

  7. Thanks JP – a nice winter comfort meal. Sam

  8. Tried this and it was delicious and very filling!

  9. Im glad you liked it Sian. I must make it again, had forgotten about it. Thnaks for the reminder

  10. Looks lovely but it has the category label “vegetarian” – gruyere and parmesan are not vegetarian-friendly cheeses due to the rennet used in them. Anyone making this for a vegetarian should use a vegetarian alternative.

    What were the ingredients of the non-cheesy crumble?

  11. Dawn French says:

    Iā€™m self isolating and looking for interesting recipes to keep me busy, love the sound of this, too much for one person, could I freeze it

  12. Hi Dawn, I think it would freeze well. You would need to reheat it in the oven after thawing- (roast it again).

  13. martin eva says:

    I seem to have developed a walnut obsession and oh my they are so good in the crumble topping.

  14. martin eva says:

    Walnuts, crumble, crumble walnuts I seem to be putting walnuts in everything at the moment.

  15. I’m also a fan of walnuts too martin šŸ™‚

  16. Just made it today for a quick dinner. Was a nice alternative to our usual roast veggie recipes for dinner. Super easy to make as well.


  17. Thanks Phil and glad you enjoyed it. Such a blast from the past.

Leave a Reply

Your email address will not be published. Required fields are marked *