Eggplant recipe

[Guest guest]

This is late......

 

3 small eggplants

2 t Celtic Salt

 

Sauce:

1/2 C of olive oil

2 T fresh thyme, minced

1/2 t Celtic salt

 

Garnish:

1/2 C sun-dried tomatoes, soaked and diced

1/2 C parsley, finely chopped

 

Peel and slice eggplant into 1/2 " rounds and cover with water. Add salt and soak

for 8 hours. Drain and combine with sauce and massage the eggplant 3 - 5

minutes. Spread the mixture on a dehydrator at 145 for 1-2 hours. Combine in a

mixing bowl with sun-dried tomatoes and parsley and mix well. Serve warm. Serves

4 - 6. -From Gabriel Cousen's Rainbow Green Live food cuisine

 

 

-Tino

 

 

 

 

 

 

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