2 eggplant, cut into fries
500 g oyster mushrooms, cut into thick strings
Salt & pepper
Bake the eggplant in corn oil with salt for about 8 minutes
Add the oyster mushrooms and bake for about 5 minutes
Season with black pepper, bake briefly
80 g hemp seed (Colruyt)
200 g mafaldine (Colruyt), or other long pasta
5 cl sesame oil (or nut oil)
Roast the hemp seeds in a dry pan
Cook the pasta al dente according to the packaging
Mix the pasta with sesame oil and hemp seeds
400 g Berloumi
Cut Berloumi into four cuts of about 1 cm
Bake the Berloumi
Or you can choose to serve the eggplant / oyster mushroom mixture next to (or under) the pasta. Or you choose to mix the pasta / hemp with the eggplant / oyster mushroom.
We served a cream of parsnip with it but forgot to take a picture of it.
Berlouimi ‘late winter’
Berloumi ‘late winter’ is seasoned with dried horn of plenty, cloves, allspice pepper, black pepper and nigella. Ripe, heavy and earthy aromas that suit this part of winter. Dark but the days are already starting to lengthen and spring is in sight.