Tonight was supposed to be sushi...ya that didn't happen. Instead I decided to use some of the raw eggplant "bacon" I started making last night. I threw it in with some sprouted alfalfa, cucumber and gf tamari. Saddled up with an apple, this was a grrrrrreat meal. See below for the bacon recipe:
- 1 medium eggplant
- 2 Tbsp maple syrup
- 2 Tbsp olive oil
- 2 Tbsp apple cider vinegar
- 2 Tbsp tamari (gf)
- 1 tsp cayenne pepper
- ½ tsp salt
- pinch black pepper
- Whisk together all ingredients except eggplant in a small bowl
- Peel eggplant
- Thinly slice the eggplant. It’s easier using a mandolin that allows for very thin slices, or a horizontal peeler
- Dredge in the sauce mixture
- Move the softened eggplant to a mesh dehydrator tray
- Once all the eggplant slices are done, if you have any marinade mixture left over, brush the remaining marinade over the eggplant slices.
- Dehydrate at 46°C / 115°F for 12-24 hours, depending on how thick your eggplant slices are. Mine took about 15 hours.
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