Savory Vegetable Crumble with Eggplant, Zucchini, Tomatoes and Mushrooms
Serves: 4-6
 
Ingredients
for the vegetables
  • 1-2 eggplants - cubed
  • 2 zucchini - diced into thick half-rounds
  • ½ lb crimini or baby bella mushrooms
  • 3-5 tomatoes - roughly chopped
  • 1 yellow onion - chopped
  • 3-5 garlic cloves - sliced
  • 1-2 tablespoons curry powder, preferably homemade (I use recipe from this book)
  • sea salt and freshly ground black pepper - to taste
  • 2 tablespoons vegetable oil (I used untoasted, unrefined pure sesame oil, a new discovery, excellent for cooking and oil pulling) or ghee
for the crumble topping
  • 1 cup old fashioned rolled oats
  • ½ cup freshly ground barley, or cornmeal/polenta
  • ½ cup ground almonds
  • sea salt and freshly ground black pepper - to taste
  • 1 teaspoon baking powder
  • ¼ cup ghee or neutral coconut oil - cold and solid (I prefer using ghee for this recipe as it goes really well with the curry spice)
  • ¼ cup unsweetened, cold almond milk or other plant milk
Instructions
  1. Preheat oven to 375° F (190° C).
  2. Combine all the vegetables and mushrooms in a large bowl. Add curry powder, salt, pepper and oil and toss to coat. Transfer the mixture into a 10-inch cast iron pan and set aside.
  3. Combine oats, barley flour/cornmeal, almonds, salt, pepper and baking powder in the same bowl. Cut the cold ghee or coconut oil into pieces and add to the bowl. Use your hands to mix the ghee/oil into the dry ingredients thoroughly. Add milk and mix to incorporate. Scatter the topping over the vegetables in the skillet and place into the oven. Bake for 1 hour.
  4. Serve garnished with fresh herbs, if desired. Reheat leftovers in a pan over low medium heat.
Recipe by Golubka Kitchen at http://golubkakitchen.com/savory-vegetable-crumble-with-eggplant-zucchini-tomatoes-and-mushrooms/