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Pesto Eggplant

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Pesto Eggplant appetizers in the Sedona Dehydrator!

Total time: N/A

Servings: N/A

Layer Ingredients

cremini mushrooms

500 ml chopped cremini mushrooms

eggplant

1 large eggplant

Pesto Sauce

walnuts

250 ml walnuts

basil

250 ml basil

olive oil

125 ml olive oil

salt

5 ml sea salt

Bell Pepper Tapenade

bell pepper

1 large bell pepper

basil

60 ml basil

olive oil

30 ml olive oil

salt

1 ml salt

Pesto Eggplant

Pesto Eggplant

Directions

  • In the Glass Personal Blender with vacuum container, blend the pesto sauce and bell pepper tapenade separately.
  • In a mid-sized mixing bowl, toss the chopped cremini mushrooms with 125 ml of the pesto sauce.
  • Let the mushrooms sit and slice 12 thin rounds of eggplant.
  • Line a dehydrator tray with a non-stick drying sheet and fill each round with 30 ml of mushroom mix.
  • Lay side by side, so they easily hold each other up. Dehydrate at 52ºC for 4 hours. During this time, the food temp never exceeds 48ºC, but stays up over 40ºF for safe dehydrating.
  • When the time is done, top each eggplant appetizer with fresh pesto dollop and red bell pepper dollop. Serve garnished with fresh basil and a pinch of sea salt!
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