What were the ingredients of the non-cheesy crumble? I used a mix of aubergine, courgette and mushroom. As I have only just discovered your blog I will be browsing it in the coming days. Sam. 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. I seem to have developed a walnut obsession and oh my they are so good in the crumble topping. Skip. Tried this and it was delicious and very filling! This all-in-one side dish can double up as a veggie main These soft, fleshy vegetables are great at absorbing flavours and adding texture to dishes. Instructions Finely chop the onions and crush the garlic. https://secret-paris.blogspot.com/2007/11/mamie-gteaux-french-turn-of-century.html, Hi Dharsh I altered his recipe on the crumble, I felt it needed more flour and I added cheese. Yes No No Preference. course, perfect for summer, Sticky vegetable skewers will brighten up any barbecue, Make this low-calorie veggie lasagne as a lighter alternative to the traditional bake. It’s called ”Mamie Gateaux” and I have attached a link of someone elses blog; that talks about it: You are right, the layering is crutial and I like the smokiness you have added here!!! Zucchini Mushroom Eggplant Recipes 177,649 Recipes. 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, 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. Use up surplus peppers, aubergines, courgettes and tomatoes in this economical version of a French vegetarian classic, You can't beat this low-fat, one-pot recipe for an easy meal, bursting with summer colour and flavour, This super healthy one-pot boasts an impressive 5 of your 5 a day, with courgettes, aubergines, new potatoes, peppers and juicy tomatoes, Packed with oven-roasted aubergines, courgettes, peppers and onions, this tart makes a great centrepiece for a picnic or al fresco lunch, Oven bake courgettes, peppers and aubergines, add a kick of harissa and serve with couscous salad and cool yoghurt sauce, Eat this hot or cold. Baked aubergine stuffed with roast pumpkin, feta & walnut with minted courgettes, Rosemary chicken with oven-roasted ratatouille, Moroccan roasted veg with tahini dressing, Layered hummus & griddled vegetable salad, Ratatouille with goat’s cheese & herby crumble, Herb & garlic pork with summer ratatouille. Sammie – sounds delicious! Courgette and aubergine recipes. Heat the oil in a skillet or frying pan. My house smelt a bit like a little bistro. Cook aubergine and courgette in ratatouille, summer veg traybakes, one-pots and tarts. He wrote that he had seen and eaten such a dish in France. 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. The dish today had 3 main ingredients; courgette, aubergine and tomato. Roasted red onions, peppers, leeks etc or even a  bit of bacon would work well. Im glad you liked it Sian. 177,649 suggested recipes. Thank you and all the best with teh cooking, blog and journey….. 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). I must make it again, had forgotten about it. https://www.yummly.co.uk/recipes/peppers-mushrooms-courgette This is heartwarming comfort food at its best, and so many variations can stem from it. Add the onion, season with salt and saute on a medium heat … 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. Thank You, Thanks JP – a nice winter comfort meal. Magazine subscription – save 44% and get a cookbook of your choice. Add onion and garlic to the aubergine and mushrooms. Thanks 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. cups sliced zucchini. You would need to reheat it in the oven after thawing- (roast it again). YUM! Tried something similar a while ago using roasted root veggies and parmesan in the crumble topping and it was divine. Combine aubergine and mushrooms in a bowl. Hello Fresh special offer: Get 50% off your first recipe box, then 35% off the next three. Fry onion in oil until translucent, then add garlic and fry for 1 further minutes. I wish I could get to Paris more often, I do so love that city. 25 Items Magazine subscription – save 44% and get a cookbook of your choice Cook aubergine and courgette in ratatouille, summer veg traybakes, one-pots and tarts. Add water … Cube the aubergine and roughly chop the mushrooms and tomatoes Last updated Nov 19, 2020. I just moved to Paris and ate in an amazing authentic kitchen today. Enjoy! add the tomatoes to a bowl with the chopped mushrooms, garlic and thyme. 2 cups sliced fresh mushrooms. 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. Tag @Drizzleanddip on Instagram and hashtag it #drizzleanddiprecipes. Hi Dawn, I think it would freeze well. New! 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!) Will definately try this this weekend! But it also included pine nuts.Which brought out the flavour of the vegetabels and cheese. From another foodie! BBC Good Food online webinarsExpand your cooking skills with our online masterclasses. This is what you will need to make one generous savoury crumble: A delicious savoury crumble recipe with aubergines and mushrooms, 50gms of grated Gruyere (Parmesan would work well too), 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), 2 large tomatoes, skinned and roughly chopped, 125gm (half a punnet) white button mushrooms sliced, 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. Thnaks for the reminder. Add salt, pepper and nutmeg. It's layered with pasta, ratatouille and sliced aubergine, and packs in all of your five-a-day, A classic French vegetarian casserole, oven-baked with a cheesy potato gratin topping for great texture, Getting tired of roast veg with couscous or pasta? I'm Sam, a professional food stylist, recipe developer and food photographer hunting down the delicious things in life. 1/3 cup sliced onion Transfer mixture to a baking dish. Great concept! 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