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caponata crisps

Submitted by evergreen on May 2, 2008 - 9:39am
0
caponata crisps
Servings: 
makes 3 excalibur dehydrator trays

all the flavors of the italian classic in a light crisp cracker, perfect with caponata

Ingredients: 

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

Preparation: 

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

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Tags:
  • appetizer
  • bread
  • cracker
  • crisp
  • eggplant
  • italian
  • party
  • potluck
  • vegetable
  • Dehydrator
  • Food Processor

No responses to "caponata crisps"

evergreen's picture

1.

Submitted by evergreen on May 3, 2008 - 7:12am.

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!

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grassdude's picture

2.

Submitted by grassdude on May 3, 2008 - 3:43am.

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.

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3.

Submitted by cherie03 on May 2, 2008 - 11:20pm.

or rose. do you have to salt the eggplant and let it drain?

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4.

Submitted by cherie03 on May 2, 2008 - 11:16pm.

beautiful pic - love your butterfly

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5.

Submitted by cherie03 on May 2, 2008 - 11:16pm.

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.

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evergreen's picture

6.

Submitted by evergreen on May 2, 2008 - 12:35pm.

hi *Kiwi*...these are very thin and crisp,they really have a definite crunch to them.

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BogiNYC's picture

7.

Submitted by BogiNYC on May 2, 2008 - 12:19pm.

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.

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