Savory Crumble with Zucchini, Eggplant, and Tuna

Name: Savory Crumble with Zucchini, Eggplant, and Tuna - Luciana P.
Ingredients: * 1 small eggplant * 2 larger zucchinis * 2; 3 cloves of garlic or ½ onion * 150 g canned tuna * 60 g flour * 60 g grated cheese like parmesan (parmigiano; grana) * 60 g breadcrumbs * 80 g butter or 40 butter and 40 margarine * olive oil * oregano or parsley * salt; pepper. Personally; I thought the butter was a bit too much... 50 g would have been enough.

Over - Savory Crumble with Zucchini, Eggplant, and Tuna by Luciana P. - Recipia

To prepare a culinary delight that will delight the taste buds, we will start with the necessary ingredients and detailed steps to create a savory dish. We begin with the eggplants, which we will cut into slices of about 1-1.5 cm. These will be grilled to give them a distinct flavor and a pleasant texture. Before placing them on the grill, we will season them with a pinch of salt and a little olive oil to enhance their aroma. In the meantime, we will take care of the zucchini. This will be cut into rounds. In a heated pan, we will add 2 tablespoons of oil, and when it is hot, we will add the onion or garlic, depending on personal preferences. The onion should become translucent, and the garlic should release its aroma. Then, we will add the zucchini rounds, sprinkling salt and oregano to give them a special Mediterranean taste. We cook the zucchini over medium heat, stirring occasionally, until it becomes slightly soft but not overcooked. Now, let’s take care of the dough. In a large bowl, we will combine the flour, breadcrumbs, and grated Parmesan, mixing the dry ingredients well. Finally, we will add the butter that has been left at room temperature for a while, so it is slightly soft but not melted. We mix with our hands until we obtain a crumbly dough that will create a delicious crust. Next, we prepare the baking dish, which should have a diameter of about 24 cm. At the bottom of the dish, we place the grilled eggplant slices, forming an even layer. On top, we add the sautéed zucchini, which brings a special flavor. Then, of course, we cannot forget the tuna, which we drain of oil or juice, as preferred, and flake it, distributing it evenly over the vegetables in the dish. To finish the dish, we cover everything with the crumbly dough, ensuring that it is well distributed so that it forms a crispy crust. We bring the dish to the preheated oven at 180°C and let it bake for about 20-25 minutes, or until the surface becomes golden and crispy. After being taken out of the oven, it is ideal to let the dish cool slightly before cutting and serving it. This dish can be enjoyed both warm and cold, making it perfect for a summer meal or a light dinner. The flavors blend harmoniously, and each bite promises an unforgettable culinary experience. Enjoy with pleasure!

Ingredients

* 1 small eggplant * 2 larger zucchinis * 2
3 cloves of garlic or ½ onion * 150 g canned tuna * 60 g flour * 60 g grated cheese like parmesan (parmigiano
grana) * 60 g breadcrumbs * 80 g butter or 40 butter and 40 margarine * olive oil * oregano or parsley * salt
pepper. Personally
I thought the butter was a bit too much... 50 g would have been enough.

Savory Crumble with Zucchini, Eggplant, and Tuna

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