Crumble with vegetables

Category: Vegetable dishes
Crumb with vegetables


Vegetable oil 2 tbsp. l.
Zucchini 1 PC.
Eggplant 1 PC.
Sulguni cheese 100 g
Tomatoes 2-3 pcs.
Flour 150 g
Butter (chilled) 75 g
Ground black pepper taste
Salt taste
Almond 50 g
Dried thyme 1/2 tsp

Cooking method

  • Over the summer, the taste of zucchini / eggplant was already a little fed up, so I rummaged in search of a not very confusing, but not overused recipe with familiar vegetables. Came across this one. True, it is very simple, satisfying and tasty.
  • Zucchini, eggplant, cheese cut into large cubes.
  • Heat vegetable oil in a frying pan. Add zucchini, eggplant and cook over high heat, stirring constantly, for 7-10 minutes until soft.
  • Lightly grease a baking dish with vegetable oil. (I have a glass one about 25x35 cm). Put the fried zucchini with eggplant in it. Add salt and pepper to taste.
  • Put suluguni cheese, cut into large cubes, on the vegetables (I recommend putting more for those who love cheese).
  • For cheese - tomatoes, cut into rings. Season them with lightly salt and pepper.
  • Combine flour, thyme, 1/2 tsp. salt and chilled butter, cut into pieces. It is convenient to do this in a food processor - mix until crumbs and add ground almonds. I didn't have almonds, so I did it without it.
  • Place the crumbs on the vegetables and spread them evenly over the surface.
  • Bake in an oven preheated to 180 degrees for about 30 minutes, until the crumble is browned.
  • Serve immediately.
  • Crumb with vegetables
  • Bon Appetit!
  • The original recipe is here 🔗


My husband is not very fond of eggplant, but he liked it in this casserole. Although he said that the most delicious is the crumb on top. I hope you will also like this casserole.

LTD!!! Thanks for the recipe! I'll try tomorrow!
It should be pretty bad. I'll bookmark it.
Thank you

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