Shortie but Goodie: Hempseed Chocolate Bites

Posted on by Julia Rattke

Apparently, hempseed* is super nutritious, high in protein and healthy fats and works well when sprinkled over smoothie bowls. At least that’s what my best friend since kindergarden served me for breakfast when I stayed with her (it was super healthy and super delicious). Which I don’t eat very often these days, because it is too cold and I want something hot.

So, I bought some hemseed and the stuff has been sitting on my shelf for a while and apart from occasionally putting it in my Müsli I haven’t eaten any of it.

What to do? Add chocolate.

20160227_172512 Continue reading Shortie but Goodie: Hempseed Chocolate Bites

Shortie but Goodie: Oven-Baked Eggplant

Posted on by Julia Rattke
I like baked stuff a lot these days. This baked stuff is a super easy dish or appetizer and a favorite for the summer time (or those yucky winter months when a hit of Italian-style goodness is everything).
Eggplants are cheaper in the summer, of course, but if that is not an issue for you, then knock yourself out right away.

 

Oven-baked Eggplant

1 -2 eggplants (really fat ones if you can get them)
100 g tomato paste
100 g grated parmesan cheese
a bunch of fresh basil leaves
a sprinkle of freshly ground black pepper

  • cut eggplant lengthwise in thin slices (3-5 mm, yes you can)
  • grill in the oven on a reck until they are soft (no baking sheet at this point will speed up the process), at about 200 degrees Celsius
  • remove from the rack to cool a bit, cover rack with a baking sheet
  • spread a thin layer of tomato paste on each slice, stick a basil leave on top and put the slices next to each other on the rack, add pepper
  • cover everything with grated cheese
  • bake for 10 mins at about 200 degrees Celsius or until the cheese is golden

Serve with ciabatta or any kind of (toasted) bread you like. This also goes well with tomato butter.

Also, as always, feel free to add as much garlic as you like. Timing-wise, I suggest drizzling the tomato pasted-ed eggplant with garlic oil before adding the cheese.

If you want to keep it vegan use toasted nuts or breadcrumbs instead of the cheese.