Friday, June 24, 2011

A Savory Crumble

Savory crumbles have been popping up in all of the hottest restaurants recently. I thought I would try them to see what all of the fuss is about. Try them, you will like them!


I sliced some eggplant, brushed them with olive oil and grilled them on a griddle pan.


I diced up a bunch of my oven roasted tomatoes. You can just use fresh ones.


I always save the juice from my tomatoes to include in whatever dish I am making.


For the crumbles topping, add 4 tablespoons of flour to a bowl.


Add 2 cups of panko to the flour.


Remove the eggplant and set aside.


Grill some zucchini the same way.


Sorry these aren't more orderly but this is the way I cook. Add 2 tsp. of oregano, 2 tsp. of thyme 1 tsp. salt and 2 tsp. granulated garlic to the panko. Add a stick of butter and mix it all together until you have a blended crumbly mixture.


It will look like this.


Saute' a diced onion and several diced garlic cloves until they begin to soften.


Sprinkle it with some salt and pepper.


Add the diced tomatoes.


Chop up the eggplant and zucchini and add it to a bowl.


Add the sauteed onions and garlic.


Add a bunch of chopped basil. I had some okra so I threw it in too.


You can bake this in one large casserole but I like to make individual ones.


Fill the dishes with the vegetable mixture.


Top with goat cheese.


Cover the tops with the panko mixture.


Bake at 350 degrees until golden brown on the top and the mixture is bubbling.



Serve with some crusty french bread and good butter. These are even good cold.