Eggplant & leak crumble
Last night we had a salad of wild roquette, sautéed Bosc pears and lightly candied pecans followed by an eggplant & leek crumble. Here’s a recipe for the crumble.
Ingredients
- 1 large eggplant cut into 2 cm (1″) cubes
- 2 medium leeks, white part only, cleaned and sliced
- 2 cloves of garlic, chopped
- 90 ml (6 tbs) olive oil
- 1 block firm silken tofu
- 15 ml lemon juice (1 tbs)
- zest of 1/2 lemon
- freshly grated nutmeg
- salt & freshly ground black pepper to taste
- 1 cup bread crumbs
- 45 ml (3 tbs) fresh parsley, chopped
To prepare
In a blender, put the tofu, 30 ml oil (2 tbs), lemon juice and zest and process until very smooth. Add water if needed to make a very thick cream. Season with nutmeg, salt and pepper to taste. Keep aside.
In a large skillet, over medium high heat, warm 30 ml (2 tbs) oil until very hot, add half the garlic sauté one minute and add leeks, sauté until soft. Add eggplant, sauté until soft. Remove from heat.
Oil a baking dish. Put the eggplant & leek mix at the bottom. Add the tofu cream over top. Bake for about 20 minutes in a 175C (350F) oven.
Mix bread crumbs with remaining 30 ml oil (2 tbs) oil. Season with fresh parley, remaining garlic, salt and pepper. Sprinkle over the crumble. Return to oven and broil for about 3 minutes, or just until breadcrumbs are golden and crusty. Serve.
Wine
Bott Geyl Les Pinots d’Alsace Métiss 2006
| Country : | France |
| Region : | Alsace |
| Appellation : | Alsace |
| Producer : | Jean-Christophe Bott |
Very Alsatian in character, it’s a beautiful rich golden colour. Overall crisp and fresh and dangerously easy to drink. Dominant notes are pear, apricot, citrus, with a hint of floral, honey and almond. Nice minerality, dept and ripeness. Kind of a steal at $16.
