Marinated Eggplant Crackers (Raw Food)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Marinated Eggplant Crackers (Raw Food) calories by ingredient
Number of Servings: 6
Ingredients
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2 pound eggplant (approx)
2 tsp salt
2 Tbsp apple cider vinegar
2 Tbsp extra virgin olive oil
1/4 cup namu shoya
2 Tbsp agave
1 tsp cumin
1 tsp allspice
1/2 tsp cayenne pepper
Directions
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.
Member Ratings For This Recipe
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