The idea of the sausage, eggplant, and cherry tomato crumble started as a game, but it turned out to be a great dish! I had all the ingredients available and had to create a dish using them all. I looked at them one by one and gradually, I built the dish in my mind. So, it was necessary to try it to see if the idea was good… and it really was! I bet you’ll like it too. Chill a beer and let’s prepare it!
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 1 Hour
- Cooking time: 30 Minutes
- Cuisine: Italian
Ingredients
- 6 Potatoes (medium)
- Instant yeast for savory preparations
- 2 tablespoons Potato Starch
- 5 tablespoons Flour
- 1 cup cups Béchamel
- 9 oz oz Sausage
- 1 Eggplant (medium)
- 15 Cherry Tomatoes
- Nutmeg
- 1 clove Garlic
- Basil
Tools
- Potato Masher
- Pan
- Baking Pan
Preparation
Crumble with Sausage, Eggplant, and Cherry Tomatoes.
Wash the potatoes, boil them in plenty of water, and mash them with a potato masher. No need to peel them as the peels will stay in the masher.
Cut the eggplant into cubes. Sauté a garlic clove in a pan and then add the eggplants.
Adjust the salt, add a few basil leaves, and cover.
Meanwhile, rinse the cherry tomatoes, cut them into wedges, and cook over low heat for about 15 minutes. Then add the sausage pieces without the casing and the nutmeg. Cook with the lid closed for another 10 minutes over low heat.
Work the mashed potatoes with your hands, then add the flour, potato starch, and yeast. Finally, add the béchamel and mix everything.
Grease a baking pan and distribute 2/3 of the mixture, creating an edge on the sides.
Pour the contents of the pan and cover with the remaining seasoned potatoes.
Finally, bake for about 25 minutes at 350 degrees Fahrenheit.
The crumble with sausage, eggplant, and cherry tomatoes is ready!
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