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Eggplant crumble




Source of Recipe


made it up






Recipe Introduction


This is a good sort of a "roast" to do if you are having people over (or for Christmas or something). For Christmas I would probably do sweet potato instead of zucchini, sage instead of Italian herbs and cranberry sauce instead of passata. I might also add more nuts (walnuts, cashews, etc) to the mix

If you follow this recipe remember that everything is optional and you may leave it out.





List of Ingredients



• 1 large eggplant
  
• 1 medium onion
  
• 2 small zucchini
  
• 1/2 cup olive oil (or use coconut oil or cut this down if you are a weight-loss freak)
  
• salt and black pepper to taste
  
• 3/4-1 cup panko crumbs
  
• 1/3-1/2 cup hemp flour
  
• 1/4 cup semolina (optional)
  
• 4 tbs sunflower seeds
  
• 4 tbs plant protein powder with vitamins
  
• 1 tbs (or less) dried Italian herbs (or just use basil and/or oregano)
  
• passata (I used a homemade one with garlic and basil that my friend gifted me. You can use any or a Napolitana sauce)
  






Instructions



1. Slice eggplant into thick slices. Lightly sprinkle with salt (optional)
   
2. Heat a lot of olive oil and deepfry eggplant (can use cheaper oil, if trying to be low fat try boiling or barbecuing it)
   
3. Use same oil (drain off some if you need) to fry chopped onions, zucchini, salt and pepper.Cook until slightly translucent.
   
4. Add herbs, plant powder, hemp, pangko, and semolina with sunflower seeds. Cook while mixing well.
   
5. Preheat oven
   
6. In a shallow baking dish place the slices of eggplant in a layer. Top with crumble mixture. Cover and bake 40 minutes
   
7. Remove lid and bake a further 10 minutes.
   
8. Pour over passata and serve with salad or vegies as your "roast"
   






Final Comments


Serves about 4-6. Serve with salad or steamed veg

You could try this with cauliflower instead of eggplant and mushrooms instead of zucchini if you wanted to (or any other mix you want)

Good with red OR white wine