Hemp porridge can be so much more than a breakfast treat! In this recipe weve repurposed our original seed hemp porridge as the crunchy crust to baked aubergine slices. Seriously delicious, seriously crunchy, seriously veggie!
Most of this recipe is prep, once its done cooking time is no more than 30 mins!
To feed four you will need:
The aubergine slices:
2 x medium sized aubergines
200g Hemp porridge
100g wholemeal spelt flour
1 table spoon of paprika
1 table spoon of ground black pepper
pinch of salt
The smashed peas & chips:
5 large potatos
50g shelled hemp seeds
A splash of olive oil
2 cloves of garlic
pinch of salt
Start by setting your oven to 180C and then mix the flour, paprika, salt & pepper in a bowl. Lightly whisk the two eggs in a second bowl and finally pour our hemp porridge into a third bowl.
Now cut the aubergines length ways into slices around 1.5cm thick and first dip them into the flour mix bowl, making sure each side gets a decent coating as this adds lots of yummy flavour!
Then dip into the egg wash and finally dip into the porridge making sure they are fully coated. Set these bad boys aside as they are now ready to be baked!
For the chips, simply cut length ways and then half or quarter to make super chunkies. In a large baking tray, pour a likkle olive oil to mix with the chips and whack in the oven for 10 mins before adding the aubergine slices for another 20 minutes until the hemp porridge crust goes golden brown!
While the chips and aubergines are baking away, get a small pan and on a medium heat add around 100ml of water and the frozen peas and simmer away. Once most of the water has simmered off you can then just squash with a fork, add 50g raw shelled hemp seeds and a pinch of salt and hey presto! Smashed peas done.
Plate up the bad boy hemp aubergines with the chunk chips and peas and wow thats one healthy but more importantly one tasty meal!