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This crumble is based on a Ratatouille and Melting Mozzarella Crumble in the September 2017 issue of Sainsbury’s Magazine, the original recipe for which is available on line here: https://www.sainsburysmagazine.co.uk/recipes/vegetarian/ratatouille-and-melting-mozzarella-crumble
I confess I was originally drawn in by the picture of lovely melting cheese and then decided to make it when I saw a total of 6 tablespoons of olive oil – yum, yum!
Ingredients to serve 6:
3tbsp extra virgin olive oil (I used the Tesco Spanish Extra Virgin that I’ve talked about before, but you can use any robust EVOO)
1 aubergine washed and diced (about 3cms)
1 large red onion roughly chopped
2 red peppers (or mix orange, red or yellow), diced
2 large courgettes roughly chopped
3 garlic cloves peeled and roughly chopped
1tsp mixed dried herbs
1 x 400g tin of chopped tomatoes
150ml vegetable stock
1 x 260g pack of young spinach leaves (washed if necessary)
1 x 150g ball of mozzarella, drained
150g fresh breadcrumbs (wholemeal or other brown is best)
75g finely grated Parmesan (or vegetarian alternative)
1tsp dried rosemary
60g toasted pumpkin and sunflower seeds (either mixed or use only one if you prefer)
3tbsp extra virgin olive oil (the same as the one used for the vegetable mix)
- Heat the oil in a large deep sauté pan, add the aubergine and a pinch of salt and fry for 5 minutes until starting to brown. (the oil will soak up quite quickly so keep stirring at least to start with because otherwise a few of the pieces will absorb all the oil)
- Add the chopped onion and peppers and fry for another few minutes before adding the courgette and garlic and continue cooking for about 5 minutes.
- Stir in first the dried herbs, then tomatoes, then stock. Bring to a simmer and cook partially covered for 5-10 minutes.
- Add the spinach, cover completely and cook until the spinach has wilted.
- Tip the vegetables into a large baking dish and you can leave to cool at this stage if you prefer.
- Mix all the dry crumble ingredients together in a bowl before drizzling in the EVOO and stirring through to form a loose topping .
- Chop or tear the mozzarella roughly and scatter over the vegetable mix before topping with the crumble.
- Bake in the oven for 25-30 minutes until the topping is crisp and golden brown and the juices are bubbling. (If you prepared to the end of step 5 and then cooled you might need an extra 10-15 minutes in the oven)
- Remove from the oven and stand for about 10 minutes before serving with extra crusty bread and EVOO if you like, or a sturdy salad, or just as it is.
In the original recipe, Tamsin Burnett-Hall stipulates olive oil rather than specifically Extra Virgin but EVOO is healthier so that’s what I’d recommend using.
This is an absolutely delicious supper dish and leftovers reheat very well. It would also be great served with a barbecue, grilled chicken or even (as we did) with pan fried salmon fillets.
Bon appetit, and remember to tell me if you’ve made it, and send a photo over so I can drool all over again!
Until next time EVOO lovers,