Ingredients for 4 people:
1 eggplant, 1 zucchini, 3 cloves of garlic, 1 onion, 250g of button mushrooms, 1 tbs of turmeric, 1 tbs of paprika, 1 tsp of thyme, 1 tsp of rosemary, 1 tsp of oregano, 4 slices of goat cheese, 200ml of tomato basil sauce, 1 beaten egg, 110g of melted butter, 40g of parmesan, 200g of almond flour, salt, pepper, olive oil.
Fry the chopped garlic and onion in olive oil over low heat for a few minutes. Add the diced vegetables and fry over medium heat until the vegetables are softened. Add mushrooms and tomato sauce and simmer for a few minutes.
Prepare the crumble: mix the beaten egg, the melted butter, the parmesan cheese and almond flour. Mix well with a fork and crumble iwith a fork. Garnish a rectangular dish with the vegetables, cover with goat's cheese slices and then spread the crumble. Cook for 15 minutes at 180°C. Turn on the grill for a few minutes so that the crumble is crispy and golden brown. Eat as a vegetarian dish or as an accompaniment to fish or meat.
