Eggplant and Fig Crumble
Serves: 6 servings
Ingredients:
10
A delightful and flavorful dish featuring a hearty eggplant base topped with creamy ricotta and a crispy crumble mixture of nuts, herbs, and oats.
Ingredients
| 1 | eggplant, peeled and cut into small dices |
|---|---|
| ricotta cheese, crumbled | |
| 1 | pine nuts, grilled |
| ¼ | cup wholewheat flour |
| 1 ½ | butter, cut into small dices |
| 1 | tablespoon grated parmesan |
| salt and pepper, to taste | |
| 1 | teaspoon dried oregano |
| 1 | teaspoon dried thyme |
| 1 | porridge oats |
Instructions
| 1. | Begin by peeling the eggplant and cutting it into small dices. In a saucepan, fry the diced eggplant with a tablespoon of olive oil. Add half a cup of water and cook over medium heat for 5 minutes. Season to taste and allow the water to evaporate, ensuring the eggplant is well dried. |
|---|---|
| 2. | Crumble the ricotta cheese. |
| 3. | In a dry frying pan, grill the pine nuts until fragrant. |
| 4. | Preheat the oven to 350F. |
| 5. | In a bowl, combine the diced butter, wholewheat flour, grated parmesan, pine nuts, oregano, and thyme. Mix the ingredients together and crumble the dough by hand. |
| 6. | Layer the cooked eggplant at the bottom of a lightly greased, shallow baking dish. Add the crumbled ricotta on top. Sprinkle the crumble mixture over the ricotta without pressing it down. Top with oats and a drizzle of olive oil. |
| 7. | Bake in the preheated oven for 20-25 minutes. For a finishing touch, grill for an additional 2-3 minutes until the crumble topping is golden brown. |
| 8. | Serve warm and enjoy the delicious flavors! |
Published on Jul 20, 2024 by Luminița