Bet on originality for your summer meals! Leave by this vegetable and cheese crumble recipe. Note now in your culinary directory.
There are many vegetables on the stalls of market gardeners and supermarkets when the summer season settles. And to put them in the spotlight on your table, we imagined an eggplant, tomato and mozzarella crumble. This recipe is already unanimous with the Marmitonsand we are sure you will love it too.
To give taste and texture to this preparation, We have also added ultra tender mozzarella, as well as gables of bread and breadcrumbs. “Very good recipe!”, “Tasty and perfect with my vegetables from the garden. Thank you.”, “Recipe made 2 timeswith always the same success with the guests. To advise. “,”Very very goodsimple and effective! ”, Our readers have exclaimed.
Enthusiastic returns that confirm that this crumble is a safe bet to delight young and old throughout the summer. In addition to being tasty, this crumble with vegetables from the sun and mozzarella has the advantage of being simple to make, even for beginner cooks.
Ingredients for 8 people
- 4 medium -sized eggplant
- 6 tomatoes
- 125 g cold butter
- 75 g of flour
- 75 g de sucre
- You seals
- Pepper
- 2 mozzarella balls
- 1 tsp. breadcrumbs
- 2 tbsp. pine nuts
- 2 tbsp. grated parmesan
- 5 tbsp. olive oil
The follow -up to succeed in this delicious crumble recipe with sun vegetables and mozzarella
Start by heating your oven at 180 ° C (thermostat 6).
Cut the eggplants into small cubes and brown them in a saucepan with olive oil for 10 min.
Then add the diced tomatoes, a pinch of sugar, salt and pepper, then simmer gently for 15 min.
Meanwhile, prepare the crumble. Crumble cold butter with the flour and breadcrumbs, then add the grated parmesan and pine nuts.
Cut the mozzarella into small pieces.
Divide the cooked vegetables into a large dish or individual portions.
Sprinkle the mozzarella on top, then cover with the crumble mixture.
Finish with a drizzle of olive oil before baking.
Cook for about 50 min until you get a beautiful golden crust.
Serve immediately, warm and tasty.
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After training as a journalist at ESJ Paris and several experiences in female press, I chose to combine my two passions: writing, cooking and more precisely …
