“Plantong” – It’s Biltong for Vegans
Often referred to as the king of vegetables, eggplants are a hearty vegetable that does not only boast a delicious taste but are packed with health benefits from providing antioxidants to promoting blood sugar control. Here is an eggplant recipe to add to your snack platter.
Ingredients:
- 1 Eggplant
- 2 Tablespoons Soy Sauce or Tamari
- 1 Tablespoon Apple Cider Vinegar
- 2 Tablespoons Brown Sugar
- 2 Tablespoons Olive Oil
- 1 Teaspoon Liquid Smoke
- `/4 Cup Apple Juice
…okay so it’s not truly raw
For 100% raw:
- Replace the soy sauce with 1 teaspoon sea salt
- Replace the brown sugar with 2 tablespoons Raw Agave
- Skip liquid smoke (you won’t get that smokey flavour that is oh so good though)
We prefer buying a skinnier, purple eggplant type of variety – like the Long Purple eggplant. But if you have a regular old fat dude (Diamond or Black Beauty), don’t worry, slice him in half, and then slice the half into long thin bacon-like slices.
Step 1:
Remove and discard the green top. Then very thinly and evenly slice into bacon-like strips. A mandoline slicer would be great if you have one!
Step 2:
Mix up your marinade in a large bowl and toss the eggplant in, to coat.
Let it soak for around 30 minutes.
Step 3:
Layout the slices on your dehydrator sheets, making sure the slices don’t touch or overlap.
Dehydrate overnight, or around 12-20 hours. The longer you dehydrate it, the crispier, it gets.
Bon Appetegan!
* store in sealed container in fridge *
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