Marinated Eggplant Crackers (Raw Food)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 pound eggplant (approx)2 tsp salt2 Tbsp apple cider vinegar2 Tbsp extra virgin olive oil1/4 cup namu shoya2 Tbsp agave1 tsp cumin1 tsp allspice1/2 tsp cayenne pepper
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.
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.
Serving Size: 6
Number of Servings: 6
Recipe submitted by SparkPeople user TRAVELNISTA.
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.
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.
Serving Size: 6
Number of Servings: 6
Recipe submitted by SparkPeople user TRAVELNISTA.
Nutritional Info Amount Per Serving
- Calories: 106.2
- Total Fat: 4.8 g
- Cholesterol: 0.0 mg
- Sodium: 484.3 mg
- Total Carbs: 13.7 g
- Dietary Fiber: 3.3 g
- Protein: 1.9 g
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