Friday, May 7, 2010

Eggplant Bruschetta

Traditional Italian bruschetta is an appetizer that consists of small toasted bread slices, rubbed with garlic, drizzled with olive oil, and seasoned with salt and pepper. There are many topping variations, such as chopped vegetables, olives, tomatoes, cured meats, puree of legumes, etc.  This recipe features eggplant, standing in for the traditional bread. ...Just another way to get more fruits and vegetables in your diet! This recipe is from, and is listed under Eggplant Mini Pizzas, but to me they seem more like bruschetta. In light of that, the topping may be added after the eggplant "toasts" are crisp, rather than putting the bruschetta in the dehydrator already assembled. Nutritional yeast is a nice addition for a non-dairy (and B-vitamin-rich) bit of parmesan cheese flavor.

Eggplant Buschetta

2 Eggplants, sliced in rounds 1/4 - 1/2 in. thick
2 cup Tomatoes, Chopped/sliced
¼ cup Olive Oil
2 tablespoon Basil, chopped
1 clove Garlic, minced/pressed
¼ cup Onions, chopped
2 tablespoon Oregano, dried

1.Topping: In a bowl, mix all ingredients except the Eggplant.
2.Spoon topping onto eggplant rounds, and dehydrate at 118 (or desired temp) untill eggplant becomes crispy around the edges (about 8-12 hours.) *

*I'm sure you could also bake them in the oven on the lowest temperature setting (150), if you don't mind that they are no longer "raw."

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