sharing raw, vegan recipes and advice
all the flavors of the italian classic in a light crisp cracker, perfect with caponata
½ cup sundried tomato, soaked
1 small peeled eggplant, approx 2cups
1 sweet bell pepper, red,yellow,or orange
1 stalk celery
¼ cup red onion
1 clove garlic, or more to taste
2 tablespoon dried oregano
2 tablespoon dried parsley
2 tablespoon dried basil
1 tablespoon olive oil
1 tablespoon apple cider vinegar
1 tablespoon agave
2 tablespoon olives, raw, black and green
2 tablespoon capers.optional, not raw
3 cup golden flax meal
all organic if possible
1.process everything,except flax meal, in bowl of food processor until fine.
2.add flax and mix well.
3.roll,(covered with food wrap) 1/8” thick on parchment on mesh, or teflex sheets.
4.pre-cut,and decorate with sliced olives and capers if desired.
5.dry at 115 degrees approx 18 hours or till crisp.
most crisps had a gentle curve to them,perfect for scooping caponata
hello...thanks for the comments.cherie03,i did not salt and drain the eggplant,but im sure you could if you prefer...p.s.my tomato peel and basil rose garnish "flew" over from my caponata pic!
This one looks great. I am out of town this week but I will try it when I get back and let post another comment.
or rose. do you have to salt the eggplant and let it drain?
beautiful pic - love your butterfly
I am very glad to have a recipe to use eggplant - I do not like it, but will be getting it in my CSA box. So this will be so perfect. I should think there enough wonderful flavors to kill the eggplant.
hi *Kiwi*...these are very thin and crisp,they really have a definite crunch to them.
Oh my god! You have no idea how much I love you for this! It sounds amazing. Can't wait to try it! Does it really become crispy, thou? The other crackers I used sundried tomato in it always stayed somewhat soft.