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27 October 2020

person2 people
time 15 minutes


  • 1 aubergine
  • 3 tomatoes
  • 2 yellow onions
  • 2 garlic cloves
  • Olive oil
For the crumble:
  • 50g flour
  • 40g almond powder
  • 20g oil
  • 2 tsp seeds
  • 2 tsp minced herbs
  • 1 tsp brown sugar
  • 1 pinch nutmeg
  • 1 pinch curry
  • Little bit of water for consistency


      1. Preheat the oven at 190°C. Mix the crumble ingredients together, and then pour into a glass dish and cook in the oven for 15 minutes (At 10 minutes stir the crumble around to make sure it cooks evenly).
      2. Slice all the vegetables and brown them in a pan with a little olive oil and garlic. Season to taste.
      3. Once cooked, pour into a Pyrex® glass dish and then sprinkle the crumble on top. 

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