As promised, here is another dehydrator recipe to help you battle the summer heat by not having to preheat your oven. This one focuses on eggplant; specifically the most commonly found large, egg-shaped purple eggplant.
Fun facts about eggplant:
- Closely related to potatoes and tomatoes.
- Classified as a nightshade.
- Often used as a meat substitute in vegan and vegetarian cooking
- Is delicious
Ingredients:
1 eggplant, sliced horizontally and salted (After slicing place the eggplant in a single layer and salt lightly, this will aid in combatting the natural moisture of the eggplant.)
1/4 cup olive oil
2 tbsp tamari sauce
2-3 drops of liquid smoke
1 tsp chili powder
1/4 teaspoon cinnamon
2 tsp maple syrup
In a large mixing bowl, combine all ingredients.
Dredge the eggplant through the mixture, lightly coating both sides. Careful to let any excess drip off.
Place into dehydrator in a single layer.
Dehydrate at 135 for approximately 8-12 hours; until desired crispiness.
Smoky eggplant makes a great vegetarian option to bacon. Crumble it up and place atop salads. Use it on a vegetarian style BLT. Get creative!
No comments:
Post a Comment