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Eggplant Crumble

Eggplant Crumble is built on Sharp Cheddar Cheese Grated, Butter, Olive Oil, Sesame Oil, and Whole Grain Bread Crumbs. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 4 oz
• 3 tbsp
• 4 tsp
• 2 tsp
• 1 1/2 cup

Method (preview)

1. 1

   Put whole eggplants under broiler, turning once or twice until burnt and cracked on the outside, and feel soft and collapsed inside.

2. 2

   When cool enough to handle, slit open with a spoon and scrape out flesh.

3. 3

   Put in a strainer of colander.

4. 4

   Press out all liquid using back of a wooden spoon.

5. 5

   Place drained flesh into a food processor with 3 ounces of the grated cheese and butter.

6. 6

   Process mixture to a puree.

7. 7

   Still processing, slowly add in 3 tsp olive oil and the sesame oil.

8. 8

   Turn into a shallow, ovenproof dish.

9. 9

   Mix bread crumbs with remaining cheese and spread on top of the puree.

10. 10

    Dribble remaining olive oil over top and place on a high shelf in a preheated, 325 oven for 30 to 45 minutes or until top is browned.

11. 11

    Before serving, sprinkle dill on top.