Ingredients Jump to Instructions ↓

  1. Eggplant Crumble

  2. 2 lg eggplants

  3. 4 oz sharp cheddar cheese, grated

  4. 3 Tbs butter

  5. 4 Tsp olive oil

  6. 2 Tsp sesame oil

  7. 1 1/2 cups whole-grain bread crumbs

  8. 1 Tbs fresh dill, chopped

  9. Put whole eggplants under broiler, turning once or twice until

  10. burnt and cracked on the outside, and feel soft and collapsed

  11. inside. When cool enough to handle, slit open with a spoon and scrape out flesh. Put in a strainer of colander. Press out all

  12. liquid using back of a wooden spoon. Place drained flesh into a

  13. food processor with 3 ounces of the grated cheese and butter.

  14. Process mixture to a puree. Still processing, slowly add in 3 tsp

  15. olive oil and the sesame oil. Salt and Pepper to taste. Turn into a shallow, ovenproof dish. Mix bread crumbs with remaining cheese

  16. and spread on top of the puree. Dribble remaining olive oil over

  17. 325 oven for 30 to

  18. 45 minutes or until top is browned. Before serving, sprinkle dill

  19. on top.


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