Aubergine Crumble

Name: Aubergine Crumble
Ingredients: 3 tablespoons sunflower oil; 1 onion, chopped; 1 aubergine, cubed; 2 courgettes, sliced; 1 red pepper, sliced; 2 garlic cloves, finely chopped; 400 g canned tomatoes; 150 g plain flour; 2 teaspoons mustard powder; 50 g butter; 75 g cheese, grated; 2 tablespoons parsley

12 ingredients

6 steps

Ingredients

3 tablespoons sunflower oil
1 onion, chopped
1 aubergine, cubed
2 courgettes, sliced
1 red pepper, sliced
2 garlic cloves, finely chopped
400 g canned tomatoes
150 g plain flour
2 teaspoons mustard powder
50 g butter
75 g cheese, grated
2 tablespoons parsley

Directions

1

Heat the oven to 200°C/gas6.
2

Heat the oil in a pan and fry the onion and aubergine for 10 minutes stirring occasionally.
3

Add the courgettes, pepper, garlic and tomatoes. Cover and simmer for 10 minutes.
4

Sift the flour and mustard powder together into a bowl. Rub in the butter until the mixture resembles breadcrumbs.Stir in the grated cheese and parsley.
5

Spoon the vegetables into a oven-proof dish and top with the crumble mix.
6

Bake for 25 minutes until golden brown and bubbling.