Marinated Eggplant Crisps
This is a good way to prepare eggplant — the salt and the dehydration process soften the eggplant and makes it crunchy. It is good served with the Veggie Burgers, or chopped into small chunks and served with the Raw Caesar Salad and Corn Chowder.
INGREDIENTS | SERVES 6
- 1 large eggplant
- 2 teaspoons salt
- ¼ cup nama shoyu
- 2 tablespoons apple cider vinegar
- 2 tablespoons olive oil
- 2 tablespoons agave nectar
- 1 teaspoon cumin
- ½ teaspoon cayenne pepper
- ½ teaspoon ground allspice
Slice the eggplant into thin strips using a mandolin slicer or a sharp knife.
Rub salt onto the eggplant strips and let sit on a plate for 30 minutes.
In a blender, blend the remaining ingredients together into a sauce.
In a large bowl, mix together the eggplant and the prepared sauce. Let it marinate for 1 hour. (Once the eggplant is marinated, you can use the leftover marinade as a salad dressing.)
Place the marinated eggplant onto dehydrator trays with nonstick sheets. Dehydrate at 145°F. After 2 hours, flip over the eggplant and turn the dehydrator down to 110°F. The eggplant should be crispy and ready to eat after 12 hours.
Calories: 93 | Fat: 5 g | Protein: 2 g | Sodium: 1,378 mg | Fiber: 3 g
Eggplants, native to India and nearby Southeast Asia, are a member of the night-shade family of plants, related to tomatoes, potatoes, and peppers. The eggplant fruit contains manganese, B vitamins, and folate.