Often referred to as the king of vegetables, eggplants are a hearty vegetable that does not only boast a delicious taste but are packed with health benefits from providing antioxidants to promoting blood sugar control. Here is an eggplant recipe to add to your snack platter.
2 Tablespoons Soy Sauce or Tamari
1 Tablespoon Apple Cider Vinegar
2 Tablespoons Brown Sugar
2 Tablespoons Olive Oil
1 Teaspoon Liquid Smoke
1/4 Cup Apple Juice
…okay so it’s not truly raw
For 100% raw:
- Replace the soy sauce with 1 teaspoon sea salt
- Replace the brown sugar with 2 tablespoons Raw Agave
- Skip liquid smoke (you won’t get that smokey flavour that is oh so good though)
We prefer buying a skinnier, purple eggplant type of variety – like the Long Purple eggplant. But if you have a regular old fat dude (Diamond or Black Beauty), don’t worry, slice him in half, and then slice the half into long thin bacon-like slices.
STEP 1: Remove and discard the green top. Then very thinly and evenly slice into bacon-like strips. A mandoline slicer would be great if you have one!
STEP 2: Mix up your marinade in a large bowl and toss the eggplant in, to coat. Let it soak for around 30 minutes.
STEP 3: Layout the slices on your dehydrator sheets, making sure the slices don’t touch or overlap. Dehydrate overnight, or around 12-20 hours. The longer you dehydrate it, the crispier, it gets.
- Store in sealed container in fridge
For more edible recipes or gardening inspiration visit the Life is a Garden website