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Aubergine and parmesan crumble


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Rate this recipe 3.4/5 (100 Votes)


  • 4 aubergines
  • 1 onion
  • 1 clove of garlic
  • 1 egg
  • 50g of flour
  • 50g pine nuts
  • 50g of grated Parmesan
  • 30g ground almonds
  • 50g butter
  • Olive oil
  • paprika
  • Salt and pepper


servings 6
Level of difficulty Easy
Preparation time 15mins
Cooking time 15mins
Cost Average budget


Step 1

Wash the aubergines, slice 2 into slices 5 mm thick. Cover them in salt to drain their water.
Peel the last 2 aubergines. Chop into cubes.
Peel and chop finely the onion.
In a pot, add 1 tbsp olive oil and roast the pine nuts. Add the onions and melt them a few minutes. Add the aubergine in cubes, crushed garlic, 1/2 glass water and cook for 10 minutes on high heat, until the aubergine is cooked and there's no water left. Salt, pepper and add paprika.
Remove from the heat, add the egg and mix well.

Step 2

Wipe the aubergine slices and brown on each side in a hot pan with olive oil.
In stainless steel circles, place a strip of baking paper around the inside rim, place a slice of aubergine in the bottom. Line the circle with the other slices. Fill with the diced eggplant packing well. Top with a slice of aubergine.

Step 3

Mix the butter, flour, parmesan, almond powder with your fingertips to make the crumble. Place 10 minutes in the fridge and preheat the oven to 200 ° C.

Step 4

Spoon the crumble onto the aubergine in the circles. Bake for 10-15 minutes.

Place on the serving plates and remove the circles and baking paper. They should keep their perfectly round shape.

Step 5

Tip : you can prepare these in advance, storing in the fridge until there is just the time to bake them before serving.

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