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My recipe
Eggplant and zucchini crumble with goats cheese cream - Crumble au fromage de chevre
- 1 eggplant (skin removed and cut into pieces)
- 2 zucchini (cut into pieces)
- 1 red bell pepper (cut into small pieces)
- 3 tomatoes
- 2 cloves garlic
- 1 onion medium size (finely chopped)
- 2 sprigs thyme
- 1 sprig rosemary
- 120 g goat cheese
- 100 ml cream (low fat)
For the crumble:
- 200 g flour
- 100 g butter
- 1 egg yolk
- salt, black pepper
- Rub butter with flour, salt, and egg yolk until form crumbles, transfer to a plate and put the fridge for 20 minutes.
- Make small cross-shaped slits on tomatoes, put them in boiling water and immediately dipped in cold water.
- Clear tomatoes from the skin and seeds, cut into pieces.
- Sprinkle eggplant with sugar and allow to drain the liquid for 20 minutes.
- Discard the excess moisture from eggplant. Heat oil in a heavy base saucepan, add thyme and rosemary.
- Saute onions and garlic until transparent, then add bell pepper and tomatoes. Cook until peppers are soft. Puree sauce in blender.
- Separately saute eggplant until soft, then add zucchini and tomato sauce. Cook on low heat for about 5 minutes, add salt, pepper and spices to taste.
- Put crumbles on lined with paper baking sheet and bake in a pre-heated to 200 C oven until golden brown (about 15 min)
- Heat the cream and mix with goat cheese (I use blender). Add salt and pepper and mix until smooth consistency.
- Put vegetables in a serving glasses, add cheese cream on top and sprinkle with crumbles.
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