Smoky, crunchy, spicy, with a summa veggie fix n' twist!! (Seen below with Smoky Shiitake Split Pea Soup and Crunchy Roasted Kale..so fresh!)
ingredients: 2-4 eggplants 2 T Maple Crystals 2 T tamari/shoyu/soy sauce 2 T extra virgin olive oil 1 chile, soaked with liquid reserved 3 T sea salt (most for rubbing on eggplant in beginning stages to release water and bitterness) to create: 1. Thinly slice eggplant, rub with sea salt, and let sit for 2 hours. The water will release the bitterness! Rinse and pat down dry. 2. Whiz up the marinade ingredients in a food processor (including chile AND chile soaking water), and marinate eggplant, submerged, for 2-10 hours. Make sure every square inch is covered with the sauce! 3. Place slices on trays in dehydrator and crank it up until crispy-dry OR put in oven on lowest temperature until crisp/dry. 4. Keeps in fridge almost indefinitely, but.. serve it up!! Add to sandwiches, salads, raw pizzas (recipe to come..), and other summer lovin' savory snacks!