Sweet Potato & Aubergine Crumble Pie

Dinner, Lunch

Inspired by the pages of Fearless Food, a cookbook by author and cookery school owner Lynda Booth. This humble pie brings together a few of my favourite things: vegetables, hummus and crumble. The crumble topping isn’t sweet but savoury with nuts, herbs and cheese.

This pie can be made with or without the pastry bottom. Store bought hummus will work fine. However, making your own hummus is really easy I promise and allows you to explore different flavours so why not give it a go! Any root vegetables can be used in this crumble pie too.

Serves 6.

Sweet Potato & Aubergine Crumble Pie; Delalicious

  • Coconut oil
  • 1/2 tsp cinnamon
  • 1/2 tsp ground cumin
  • 1/2 tsp paprika
  • 1/2 tsp salt
  • 300g sweet potato, peeled and cubed
  • 200g turnip, peeled and cubed
  • 2 tbsp tamari or soy sauce
  • 1 large aubergine, cubed
  • 2 red onions, peeled and thinly sliced
  • 2 garlic cloves, minced
  • 4cm root ginger, grated
  • 75g shelled pistachios, roughly chopped
  • 50g hazelnuts, halved
  • 50g dried cranberries
  • 2 tbsp honey
  • 225g fresh spinach or chard
  • 1 packet of puff pastry, at room temperature
  • 400g hummus

Crumble Topping:

  • 70g oats
  • 10g pistachios
  • 10g hazelnuts
  • 2 tbsp parmesan, grated
  • 1 tbsp roughly chopped sage
  • 2 tbsp coconut or olive oil
  • 1 tbsp flaked almonds
  1. Preheat an oven to 180°C.
  2. Melt two teaspoons of coconut oil in a roasting tin. Once melted mix through the spices, salt and cubed sweet potato and turnip.
  3. In another roasting tin, mix the tamari and aubergine together.
  4. Place both roasting tins in the oven. Roast the vegetables for 15 minutes or until tender.
  5. Melt 1 teaspoon of coconut oil in a large frying pan or saucepan over a medium heat. Add the onions and saute until translucent.
  6. Add the garlic, ginger, pistachios and hazelnuts stirring regularly. Once the nuts begin to brown, add the cranberries, honey and spinach.
  7. Toss until the spinach wilts. Remove from the heat and mix through the roasted vegetables.
  8. Make the hummus as per recipe.
  9. For the savoury crumble topping: place the oats in a food processor or use a handheld blender. Blitz until a breadcrumb appearance is formed. Add the nuts and blitz until slightly crushed.
  10. Place the blitzed oats and nuts in a mixing bowl with the remaining ingredients. Stir until well combined.
  11. Line the base and sides of a lasagne dish with the puff pastry. Place half the vegetable mix on the base. Spread half the hummus over the vegetables. Add the remainder of the vegetables on top followed the hummus. Sprinkle over the crumble topping and the flaked almonds.
  12. Bake in the oven for 40 minutes.Sweet Potato & Aubergine Crumble Pie; Delalicious

Happy cooking,


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Smoky Aubergine, Bacon & Tomato Lentils

Dinner, Lunch

This lentil dish is a real hearty meal full of middle eastern flavours that will keep you going all day. Shredded chicken would also work great to substitute the bacon. It also freezes really well so perfect for a work lunchbox filler.

  • coconut oil
  • 1 large aubergine
  • 2 garlic cloves
  • 1 tsp smoked paprika
  • 4-5 ripe vine tomatoes
  • 1 tbsp balsamic vinegar
  • 150g brown lentils
  • 500ml hot vegetable stock
  • 150g smoked cooked bacon/rashers/left over ham
  • 1 tbsp creme fraiche
  1. Melt 2 tsp coconut oil over a medium heat in a large pan.
  2. Roughly chop the aubergine into generous chunks, add to the pan and fry for about 15-20 mins until softened. 
  3. Add the finely sliced garlic, paprika, chopped tomatoes & balsamic vinegar & fry for another 5 minutes. 
  4. Stir through the lentils, add the stock and bring to a boil. Return to a simmer and cover to cook for 40 minutes until the lentils are soft & plump.
  5. Chop the bacon into cubes and add to the lentils with the creme fraiche. If you struggle to find cooked smoked bacon, I get mine in Polish/Eastern European grocery shops. 
  6. Serve hot with some beetroot stalks, kale or spinach.

Roast Chicken & Aubergine


The smell of this dish roasting in the oven, will literally have you drooling!! It works well hot or cold and can be served with couscous, bulgur wheat, quinoa or a side of green vegetables.

IMG_3567Serves 4.

  • 2 large aubergines, halved and quartered
  • 4 chicken fillets
  • 150g prunes, de-stoned
  • 110ml balsamic vinegar
  • 110ml olive oil
  • 40g capers, drained
  • 100g, black olives
  • 2 tbsp mixed herbs
  • fresh pepper
  1. Lightly score the inside of the aubergines with a knife and place flesh side down in a large roasting tray.
  2. Cut the chicken into goujons and add to the aubergine. 
  3. Mix together all the remaining ingredients in a large bowl and add to the roasting tray.
  4. Gently lift the aubergines to allow the marinade underneath.Cover and place in the fridge for at least an hour.
  5. Roast in the oven for 40 minutes at 160°C.