Savory Eggplant and Tomato Crumble (50 Minutes)

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Pies and crumbles aren’t just for dessert. Enter the savory crumble, an unexpected delight that blends the best of hearty vegetables with a rich and crunchy topping. This eggplant and tomato crumble does exactly that. Combining the deep, earthy flavor of eggplant with the juicy brightness of tomatoes, all crowned with a golden, savory topping, it’s a twist on dinner you’ll love.

  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale
  • 2 medium eggplants, diced
  • 4 large tomatoes, diced
  • 3 cloves garlic, minced
  • 1 medium onion, finely chopped
  • 3 tbsp olive oil
  • Salt and pepper, to taste
  • 1 cup breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped fresh parsley
  • 3 tbsp unsalted butter, melted

Instructions

  1. Prep Vegetables (10 minutes): Start by dicing the eggplants and tomatoes and finely chopping the onion.
  2. Sauté Vegetables (10 minutes): In a large skillet, heat olive oil over medium heat. Add onions and garlic and cook until translucent. Add eggplant and cook for 5 minutes, stirring occasionally. Stir in tomatoes and season with salt and pepper. Continue to cook for another 5 minutes or until the eggplant is tender. Remove from heat.
  3. Prepare Crumble Topping (5 minutes): In a mixing bowl, combine breadcrumbs, grated Parmesan cheese, chopped parsley, and melted butter. Mix until well combined and all breadcrumbs are coated with butter.
  4. Assemble and Bake (25 minutes): Preheat the oven to 375°F (190°C). Transfer the eggplant-tomato mixture into a baking dish. Evenly sprinkle the breadcrumb mixture on top. Bake in the preheated oven for about 20 minutes, or until the topping is golden brown.

Notes

If you’re keen on exploring new flavors and textures, this savory crumble is the way to go. The juicy, softened vegetables combined with the crispy crumble make for an irresistible duo. You can serve it as a standalone vegetarian main dish or as a hearty side. For a bit of added zest, try sprinkling some crumbled feta cheese on top before serving. And if you’re looking for drink pairings, a crisp white wine or light beer goes wonderfully with this dish.

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 320
  • Sugar: 8g
  • Sodium: 350mg
  • Fat: 18g
  • Carbohydrates: 33g
  • Fiber: 7g
  • Protein: 9g
  • Cholesterol: 25mg

Pair this with...

Balsamic Roasted Brussels Sprouts

Begin with fresh Brussels sprouts, trimming the ends and cutting them in half for a flat, roasting surface. In a mixing bowl, toss the sprouts with olive oil, ensuring each one is glistening and ready for the oven's heat. Now, drizzle them with good-quality balsamic vinegar, which will reduce and caramelize as they roast, imparting a deep, rich flavor. Season with a pinch of salt and freshly cracked black pepper to balance out that balsamic sweetness. Spread the sprouts evenly on a baking sheet, ensuring each one has space to become crisp. Roast in a preheated oven until they’re beautifully browned and slightly crispy on the outside, while maintaining a tender bite inside.

Caesar Side Salad

Start with fresh romaine lettuce—tear it into bite-sized pieces and toss it into a bowl. Drizzle on some Caesar dressing; you can make your own with garlic, anchovies, egg yolks, lemon juice, Dijon mustard, and olive oil, or use a store-bought version for convenience. Give the lettuce a good toss to ensure it's well-coated. Sprinkle on some grated Parmesan cheese for that sharp, savory punch. Top it off with croutons for that essential crunch. If you're feeling a bit fancy, a couple of anchovy fillets can be added on top. Serve immediately.

Green Beans with Almonds

Begin by trimming the ends of your fresh green beans. Bring a pot of water to a boil, toss in the beans, and blanch them for just a few minutes until they're bright green and slightly tender. Drain them and dunk in cold water to stop the cooking process and retain their vibrant color. On the side, toast some roughly chopped almonds in a dry skillet until they're golden and fragrant. In the same skillet, add a touch of olive oil or butter, and sauté the green beans briefly to warm them up. Toss in the toasted almonds, give everything a good stir, and season with a pinch of salt and pepper.

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