Discover a tasty and comforting recipe with this delicious aubergine and goat’s cheese crumble. Perfect for a light supper or a gourmet side dish, this dish marries the Mediterranean flavours of aubergine with the creaminess of goat’s cheese. Easy to prepare and always impressive, this aubergine crumble will quickly become a favourite at your table.
Why you’ll love this recipe
- Rich, balanced flavours: The slightly melting aubergine combines perfectly with the goat’s cheese for a blend that’s both sweet and flavoursome.
- Crispy texture: Thanks to the touch of hazelnuts and Parmesan, this aubergine crumble offers a grainy, crispy texture that contrasts deliciously with the melt-in-the-mouth vegetables.
- Quick and easy: With easy-to-find ingredients and simple preparation steps, this dish is ideal for a weekday meal or an impromptu dinner party.
Tips for a perfect crumble
To get the best possible result, here are a few tips:
- Choice of ingredients: Choose firm, shiny aubergines for a perfect texture after cooking.
- Cooking: Fry the aubergines and onions over a medium heat until lightly caramelised, which will add depth to your dish.
- Seasoning: Feel free to adjust the salt and pepper to taste, and add fresh herbs such as rosemary or thyme for extra flavour.
Serving ideas
This aubergine crumble is versatile and can be served in a variety of ways:
- As a main course: Serve it with a green salad or seasoned rocket for a complete, balanced meal.
- As a side dish: It goes wonderfully well with grilled meats or white meat dishes.
- As a buffet: Prepare it in advance and reheat it just before serving for a practical and tasty dish for your get-togethers.
Prepare this aubergine crumble and be seduced by its Mediterranean flavours and unique texture. A real treat that will delight your taste buds and those of your guests!
Ingredients
Serves 2-3:
- 125 g flour
- 150g goat’s cheese log
- 100 g soft butter
- 1 sprig rosemary / thyme
- 2 onions
- 1 aubergine
- 50g Parmesan cheese
- 80g hazelnuts
- olive oil
- set and pepper
(alternatively, replace the aubergine with courgette)
Recipe
- Cut the aubergines into small cubes.
- Chop the onions and fry in a pan with the aubergines in a little olive oil.
- Season lightly with salt and drain
- Chop the hazelnuts and mix with the flour, Parmesan, rosemary and butter in a bowl until you obtain a crumbly texture.
- In another bowl, mix the fresh goat’s cheese with a little olive oil and season with salt and pepper.
- Alternate layers of aubergine and goat’s cheese in an oven dish. Top with the crumble mixture.
- Bake in an oven preheated to 200°C for 10 minutes, then reduce the temperature to 180°C for the last 10 minutes.
Serving suggestion
Serve warm with a salad or seasoned rocket salad”
