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peeled
eggplant
sliced to about 1/2" slices but really a little thinner, as you don't
want to take forever, or make too thin where it falls apart....give it
your eye guess I suppose
On teflex sheet put your sliced eggplant..
on eggplant...drizzle olive oil
You can put the Italian seasonings here now...
Then in any order: red/yellow peppers, diced or sliced, then mushrooms,
diced or sliced, sliced or diced purple onions, "fresh"
basil...(think fresh is a key so the other stuff you can fake, but not the
"fresh" basil). I cut the basil up and sprinkled nicely on the
top...then placed fresh slices off tomato on top with some more seasonings
under it. Red pepper hot chili seeds or pinch cayenne for zing. Tomatoes
for the moisture on top....Yes, fresh garlic... I bet you could also top
after it comes out of dehydrator with a *raw cheese" or even pine nuts
ground and sprinkled on top. Why not? Use imagination as your creation
evolves!
Place in dehydrator several hours (maybe 4) and when it gets soft I call
it ready.
Whatever veggies you love put them on. You could marinate some of the
veggies in advance I bet too, but I didn't. I did not use any Nama or salt
either. I suppose you could, but I didn't and hardly use it either.
When I saw the eggplant was feeling soft I called it "ready" for
"human consumption."
- by Raw Food Support
*** Michelle made this recipe and agree, don't make the eggplant too thick. I also added green pepper for color and cause I like green pepper on pizza. I didn't love this
recipe, but certainly thought it was decent enough to make again. I put the pizza back in after dinner and have let it "cook" for another 5 hours - I think it's better now, having
dehydrated for 11 hours. I think raw eggplant is just something I'll have to get used to.
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Preparation and photo by Michelle Reeves
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