lamb and eggplant crumble


 This recipe is inspired vy a new cookbook I got recently: La Tartine Gourmande. I will write about this book later, but first: the recipe! The quantities are for 8.

For the crumble:

170g flour of your choice (wheat, buckwheat, chestnut)

1 tsp caraway freshly grounded

80g walnuts

60g hazelnuts

20g pumpkin seeds

2 tbsp minced flat leaf parsley 

60g grated goat or sheep’s cheese

salt, pepper

170g butter or coconut oil at room temperature

Tchop the walnuts, hazelnuts and pumpkin seeds.



Mix all the crumble ingredients with your fingers or a pastry blender to get a sandy mix. Refrigerate.

The lamb and the aubergines / eggplants:

800g minced lamb (it works with beef, poultry, veal or pork but lamb has a special taste that comes greatly in this dish)

1 small minced peeled onion

2 stick of celeri, minced

2 tsp of reshly grounded caraway

2 garlic cloves peeled and minced

2 cans of tomatoes (cubes)

1 small can of tomato paste (about 3 tbsp)

4 eggplant, cleaned and cut in dices

10 minced sage leaves 

salt, pepper

Turn on the oven at 200°C.

Heat a little olive oil in a sauté pan on medium heat.

Cook the onion, the celeri and the caraway for about 4 minutes. Add the garlic, leave to melt for 2 minutes while mixing.

Add the grounded lamb and let it brown for about 5 minutes while turning so it’s not too chunky.

Add the tomatoes (cubes and paste) and leave on high heat for 3 minutes. Add the aubergines and the sage, lower the heat and leave to simmer 30 to 35 minutes.

Salt, pepper, taste.

Oil an oven-proof dish and pour the meat mix in then add the crumble on top.

 Cook in the oven for twenty minutes until the crumble is golden.

 Serve with a salad: young leaves mix + thinly sliced radishes + cherry tomatoes cut in half and this vinaigrette:

1 tsp mustard

1 tsp frehly ground caraway

1/2 garlic clove (peeled and crushed)

2 tbsp of vinegar

olive oil

Mix all of it except the oil that you’ll pour a little at a time while whisking.

This meal is great as you can prepare it in advance. you could even freeze it. It’s so delicious, it’s really comforting.

The book “La Tartine Gourmande” is written by a blogger: Béatrice Peltre. Béatrice is French but she lives in the US and wrote the book and the blog and English. She’s also the photographer.

I tested several of her recipes and there are still a lot that are waiting for some time to get tested!

The pictures, as the recipes, are very fresh.

I think anyone who loves cooking should have this book!

But you can start by visiting Béatrice’s blog:

4 thoughts on “lamb and eggplant crumble

  1. Ansar says:

    What if you dont want to use the lamb? Do you think the eggplant could crumble into a more meaty taste?

    • juliem says:

      Hello Ansar, you don’t need lamb (or any meat for that matter) because the spices and the tomatoes mixed with the texture of the eggplant will give a great taste (tomatoes gives umami taste which is a bit meaty!).
      You could replace the lamb with cooked buckwheat or crumbled firm tofu.

  2. Oh my, this is just beautiful! I wish I had lamb available locally, as I am sure you are right that it would add a special flavor. I’ll have to see what I can do as a replacement.

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