Spinach Pancakes with Aubergine and Grilled Pepper Spread
Ingredients
Spinach pancakes
- about 1 liter bowl of spinach leftovers (stalks and bits)
- 1 cup parsley
- 1/2 cup oats
- 1/2 cup macadamia milk
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 3 tablespoons ground flaxseed
- 1 tablespoon olive oil
Aubergine spread
- 1 cup oven-roasted aubergine
- 4 grilled peppers
- 2 teaspoons oil from peppers
- pinch of salt
- cooked chickpeas
- parsley
- generous sprinkle of sumac
Preparation
Blend the spinach leftovers, parsley, oats, macadamia milk, black pepper, and salt together.
Leave the mixture in the refrigerator overnight.
Take half of the mixture and whisk in the ground flaxseed and olive oil.
Cook the pancakes in a pan until done.
Spread
Mix the oven-roasted aubergine with grilled peppers, oil from peppers, and a pinch of salt.
Mash the mixture with a fork.
Add cooked chickpeas, parsley, and a generous sprinkle of sumac.
Notes
The pancakes may turn out fragile but are fluffy and delicious.
The spread can be prepared in about 10 minutes.
