Jun 1, 2010
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)
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.
Sauté onions and garlic until transparent, then add bell pepper and tomatoes. Cook until peppers are soft. Puree sauce in blender.
Separately sauté 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.
Recipe adapted from Carina-forum