Roasted aubergine, courgette and mushroom crumble
![Aubergine and mushroom crumble recipe](https://drizzleanddip.com/wp-content/uploads/2010/11/IMG_3139-1.jpg)
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).
![vegetable crumble](https://drizzleanddip.com/wp-content/uploads/2010/11/IMG_3138-1.jpg)
More Vegetarian Recipes
Try a few of my other delicious vegetarian recipes.
Roasted aubergine, courgette and mushroom crumble
![Aubergine and mushroom crumble recipe](https://drizzleanddip.com/wp-content/uploads/2010/11/IMG_3139-1.jpg)
Ingredients
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 grams half a punnet white button mushrooms sliced
- 1 teaspoon thyme roughly chopped
- seasoning
- a splash of olive oil
Instructions
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.
Notes
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Sammie – sounds delicious! Will definately try this this weekend! YUM!
You are right, the layering is crutial and I like the smokiness you have added here!!!
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.
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!
Dharsh
Hiya, it’s me again, realised I made a mistake with the name of the cafe/kitchen – ‘Salon de The’ (in case anyone wanted to visit it). It’s called ”Mamie Gateaux” and I have attached a link of someone elses blog; that talks about it:
https://secret-paris.blogspot.com/2007/11/mamie-gteaux-french-turn-of-century.html
Dharsh
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.
Enjoy!
Thanks
Sam
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
Thanks JP – a nice winter comfort meal. Sam
Tried this and it was delicious and very filling!
Im glad you liked it Sian. I must make it again, had forgotten about it. Thnaks for the reminder
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?
I’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
Hi Dawn, I think it would freeze well. You would need to reheat it in the oven after thawing- (roast it again).
I seem to have developed a walnut obsession and oh my they are so good in the crumble topping.
Walnuts, crumble, crumble walnuts I seem to be putting walnuts in everything at the moment.
I’m also a fan of walnuts too martin 🙂
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.
Thanks.
Thanks Phil and glad you enjoyed it. Such a blast from the past.