A veggie recipe to use up some of those lovely summer courgettes. Recipe is from the cafe at Avebury when it was called "Stones": (btw aubergine= eggplant and courgette = zuccini) Aubergine, Courgette & Walnut Crumble 3 tablespoons sunflower oil 2 red onions, sliced 1 clove garlic 8 courgettes in half-moon chunks 2 aubergines, chunked 1 teaspoon rosemary 1 handful fresh dill (or 1 teaspoon dried) 8 Allspice berries, crushed 10 tomatoes, chopped 2 large tablespoons tomato paste 1/2 pint tomato juice 1/2 pint vegetable stock 8oz butter/margarine 12oz wholewheat flour 8oz walnuts, ground 8oz walnuts roughly chopped pinch salt Heat oil and saute onion and garlic. As onion turns transparent, add courgette and aubergine, herbs and spices. Saute briefly. Add tomatoes, tomato paste and juice and vegetable stock. Simmer until vegetables are tender. Put into a greased baking dish. To make topping, rub butter/margarine into flour and ground walnuts, then add chopped nuts and salt. Sprinkle evenly over vegetables. bake at 160 deg for 45 mins. (From "Cooking with Stones")
Posted on: Tue, 06 Aug 2013 02:45:53 +0000
Trending Topics
Recently Viewed Topics
© 2015