It’s about time I did a savoury bake, all this sweetness and cake, I think I need a break. I found this recipe for Aubergine Crumble, so bought my very expensive ingredients, gosh, Aubergines @$5 each and don’t even get me started on the price of Mozzarella. Speaking of yum ingredients though, I went to the Food Show in the weekend and had the best time sampling cheese and chocolate, not to mention humus and berry panna cotta. It was so much fun and I came away inspired by a couple of products… 
Milk in glass bottles by Aunt Jean’s Dairy was one. It’s so great to see an initiative like this that makes so much sense for the environment and it tastes better too, plus you get to either recycle the glass or up-cycle it as a vase for flowers or a bottle for your next lot of preserves! http://www.auntjeans.co.nz
I also loved the gently baked strawberry’s from Nibblish which were so delicious, like eating healthy jubes!!! but were 100% fruit and nothing else. http://www.nibblish.co.nz
I peeled the aubergines in a North, South, East, West stripe (which helps the flavours permeate the flesh without causing it to disintegrate, apparently!) 
Then I smothered the aubergines cut in half in crushed garlic, olive oil and chopped fresh thyme and basil. I baked them in an oven dish for 30 minutes until they were soft, but still firm. 
Then poured on the tomato sauce, which I had made from red onion, pepper, tinned tomato and more garlic.
I loved laying the fresh mozzarella balls cut into slices on top and then topping with the crumb of one day old ciabatta, olive oil, pine nuts and parmesan cheese! What delicious ingredients and melted with a crusty topping, they tasted so good. 
This Aubergine Parmigiana Crumble baked till the crust was golden and the tomatoes bubbling. I served it to the family, one of whom is vegetarian so very convenient. It was like eating out, Yum. 🙂
