45 mins
Intermediate
Ready in 6 easy steps, this super flavorful and seriously satisfying Thai Tempeh Buddha Bowl, is packed full of nutritious foods with the added punch of Brazil nuts, pine nuts and prunes.
This amazing savory crumble is a voyage to Middle Eastern flavors. The creamy texture of roasted
aubergines and yogurt sauce contrast with the crunchy brazil nut crumble. Nothing to envy from traditional
sweet apple crumble.
40 min
1 hour
1 hr 40 mins
1. Preheat the oven to 200ºC
2. Cut the aubergine into cubes and put them in a baking dish.
3. Sprinkle with oil and salt. Mix well with your hands.
4. Roast in the oven medium height for 20-30 minutes.
5. Meanwhile, in a small bowl, mix the Greek yogurt, garlic, cumin, cinnamon, dijon mustard, pepper, and
salt.
6. In another medium bowl, mix the crumble ingredients and work with your hands until you get the
texture of moist earth.
7. Once the eggplant is ready, remove from the oven and mix with the yogurt sauce.
8. Scatter the crumble over the top and then return to the oven for around 30 minutes. Until the top is
golden and the filling is bubbling.
9. Once ready, serve immediately.
1. Preheat the oven to 200ºC
2. Cut the aubergine into cubes and put them in a baking dish.
3. Sprinkle with oil and salt. Mix well with your hands.
4. Roast in the oven medium height for 20-30 minutes.
5. Meanwhile, in a small bowl, mix the Greek yogurt, garlic, cumin, cinnamon, dijon mustard, pepper, and
salt.
6. In another medium bowl, mix the crumble ingredients and work with your hands until you get the
texture of moist earth.
7. Once the eggplant is ready, remove from the oven and mix with the yogurt sauce.
8. Scatter the crumble over the top and then return to the oven for around 30 minutes. Until the top is
golden and the filling is bubbling.
9. Once ready, serve immediately.
45 mins
