caponata crisps
(click on image to enlarge)
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 tablespoons dried oregano
- 2 tablespoons dried parsley
- 2 tablespoons dried basil
- 1 tablespoon olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon agave
- 2 tablespoons olives, raw, black and green
- 2 tablespoons capers.optional, not raw
- 3 cups 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
Comments
*Kiwi* writes: (May 02, 2008)
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.
evergreen writes: (May 02, 2008)
hi Kiwi...these are very thin and crisp,they really have a definite crunch to them.
cherie03 writes: (May 03, 2008)
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.
cherie03 writes: (May 03, 2008)
beautiful pic – love your butterfly
cherie03 writes: (May 03, 2008)
or rose. do you have to salt the eggplant and let it drain?
grassdude writes: (May 03, 2008)
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.
evergreen writes: (May 03, 2008)
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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