Today you will get savory cobbler with veggies: eggplant, tomatoes, zucchini, and accrots. Cobbler is an American invention, it basically means you will first layer fruits or vegetables and place some biscuits on top. These two layers will then be baked until golden and warm. Cobbler is therefore something super simple to make, simpler than an American pie. Cobbler is typically served in summer, often as a sweet dessert. For example, you may find an apricot cobbler, which may be served alongside vanilla ice cream. If you are going the savory route, this may be a wonderful dinner. You can easily use up veggies (hello zucchinis) and are free to add more veggies to your liking. I think mushrooms would also taste amazing in it.
Americans are masters in making a simple, but hearty dish. Instead of rolling out dough, placing it into a dish, you will have two layers. By placing the biscuits on the top, you don’t have to roll out the dough, it is pretty straight forward. I also like the fact that you can make both components in advance. I would only recommend baking the cobbler shortly before serving. It is very nice while still warm. If this doesn’t scream summer dish, I really don’t know.
This savory cobbler with summer veggies is perfect if you want to use up some vegetables. The biscuits on top contain herbs and parmesan. For the dough grind the parmesan, then mix together with flour, baking powder, basil, oregano, salt, and pepper in a large bowl. Add the cold butter in chunks and rub into crumbs. Work in the buttermilk until you have a loose dough. Divide into 7-8 equal pieces and pat them down into circles. Cover airtight and chill in the fridge. They will keep for one to two days prepared like this. For the filling cube the eggplant and set aside sprinkled with salt. Meanwhile peel and cut the onion and fry until translucent in a bit of butter and oil. Cube and cut the remaining vegetables. Add the eggplant cubes to the onions, fry for a few minutes, then add cut zucchini and carrots, fry some more. Now stir in half the tomatoe cubes, and garlic, fry for a little, then add tomatoe paste, remaining tomatoe cubes and flour and stir. Season with salt and pepper. If using sausages, cut and fry aside, then stir into the rest. If covered airtight, you can also make the filling the day before. Preheat the oven to 180 degrees Celsius. If you have an oven-proof pan, use it, otherwise transfer filling to one. Place the biscuits on top, brush with some buttermilk and sprinkle with parmesan. Bake for 30-35min or until golden. Serve warm with some fresh basil.Savory Cobbler with Summer Veggies
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