I love eggplant her is a grate recipe:
Eggplant Carpaccio
1 large eggplant
2 cup cold pressed extra virgin olive
2 clove garlic
1 Tbsp. balsamic vinegar
1 Tsp. Himalayan salt
1 cup chopped basil
1-Prepare eggplant by slicing 1/2 inch off the top and bottom. Slice eggplant, place in a medium-size bowl
2- In blender, combine olive oil, garlic, and salt and puree into garlic oil. Pour mixer over top of eggplant and toss until well coated.
3- Place eggplant on dehydrator tray and dehydrate at 110° for 2 hrs until soft and juicy. drizzle with balsamic vinegar. Finish with chopped basil and enjoy!
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