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Eggplant and Brazil Nut Crumble

Método de cocción , , ,
Cocina
Cursos ,
Time
Tiempo de preparación: 40 min Tiempo de cocción: 1 hour Tiempo total: 1 hr 40 mins
Porciones 5
Description

This amazing savory crumble is a voyage to Middle Eastern flavors. The creamy texture of roasted eggplant and yogurt sauce contrasts with the crunchy Brazil nut crumble. Nothing to envy from traditional sweet apple crumble.

Ingredients
    Aubergine Ingredients:
  • 2 (1k) eggplants
  • 100ml olive oil
  • 1tsp sea salt
    • Sauce Ingredients:
  • 250 grams greek yogurt or soya greek yogurt for vegans
  • ½ tablespoons ground garlic
  • ½ tablespoons ground cumin
  • ½ tbsp ground cinnamon
  • 1 tbsp dijon mustard
  • ¼ tsp ground pepper
  • 4 tbsp olive oil
  • 50ml water
    • Crumble Ingredients:
  • 40g rice flour
  • 70g oat flakes
  • 70g coarsely chopped Brazil nuts
  • 4 tbsp ground flaxseed
  • 1 minced garlic clove
  • 60ml water
  • 50g softened coconut oil
  • 1tsp sea salt
Instructions

  1. 1. Preheat the oven to 200ºC
    2. Cut the eggplant into cubes and put them in a baking dish.
    3. Sprinkle with oil and salt. Mix well with your hands.
    4. Roast in the oven medium height for 20-30 minutes.
    5. Meanwhile, in a small bowl, mix the Greek yogurt, garlic, cumin, cinnamon, dijon mustard, pepper, and salt.
    6. In another medium bowl, mix the crumbled ingredients and work with your hands until you get the
    texture of moist earth.
    7. Once the eggplant is ready, remove from the oven and mix with the yogurt sauce.
    8. Scatter the crumble over the top and then return to the oven for around 30 minutes. Until the top is
    golden and the filling is bubbling.
    9. Once ready, serve immediately.

Léelo en línea: https://consumers.nimiaweb.com/recipe/aubergine-and-brazil-nut-crumble/