Eggplant Carpaccio Caprese
When asked what food was most missed in the transition to a raw diet, a large number of people volunteered eggplant as their answer. Truthfully, I could get this; you don’t look at eggplant and even imagine anything raw. Sure, it’s a fruit … but you can’t – under any circumstances – just pick it off the vine and shove it in your mouth. Even in most cooked versions of it, there’s a process: you’re supposed to slice it and salt it and put it in a colander to get some of the moisture out of it before you even get to the cooking part. And that usually involves frying.
Though it never seemed that moist to me in the first place, eggplant’s considered to have a high water content like most other fruits and veggies. Even if it’s not nearly in the same class as watermelons and lettuces! But I’m not going to hold that against it. I like eggplant. I just never associated it with anything but cooking. And when I entered into a More Raw world, I kind of left eggplant in the dust.
What Do We Do With It?
Some people make what they call ‘bacon’ out of dehydrated eggplant. I’ve tried it and it’s fine. But I guess I held too much hope in that ‘bacon’. All I can say is, if you’re expecting anything remotely like real bacon, you’ve got another thing coming. Call it dehydrated eggplant, be grateful for the goodness and go on with your life.
I just had to dip my toes into the eggplant pool, though. Mostly because we’ve got it growing in the garden and I’d be damned if I couldn’t figure out something raw- and good – to do with it. And what I discovered was: it can be done! We actually created a wonderful dish with minimal fuss and maximum flavor! Taking our cue from a traditional caprese salad, we marinated eggplant slices, deydtated them and then built little stacks of alternated eggplant, tomatoes and basil. Quite lovely, actually. It was one of those experiments that turned out particularly delicious and there was a lot of fanfare over what a ‘winner’ the recipe was. Boy, were we ever tooting our own horns!
We couldn’t stop eating it. But that’s us, with our ‘elevated’ adult palates. What were the kids going to think?
My biggest surprise was when the little kids actually liked it. Because they don’t even like cooked eggplant! They were kind of looking at the whole procedure dubiously when I began slicing the eggplants. “Is that what we’re eating?” There were audible groans. They were not enthused. And I was nervous.When it comes right down to it, the kids always represent the “Final Frontier.” If we can make it past them, we’re home free! So, I’m proud to say, everything got eaten and everyone was happy!
RAW VEGAN RECIPE: Eggplant Carpaccio Caprese
2 medium eggplants
1 1/2 cups cold-pressed virgin olive oil plus 1/4 cup extra to drizzle
4 cloves garlic, minced
1 tsp. Himalayan salt
2-3 heirloom tomatoes. sliced
1 cup chopped basil
balsamic vinegar to drizzle (optional)
Prepare the eggplant by cutting 1/2 inch off the top and bottom. Discard.
Slice eggplant into 1/8th inch thick slices.You can do this with a mandoline or a really sharp chefs knofe. Put slices into a bowl.
Put garlic, oil and salt in a blender and puree till well combined. Pour over slices in bowl and toss till slices are coated with the oil.
Place coated slices on Teflex lined dehydrators trays and dehydrate at 112 degrees Fahrenheit for 4 hours.
To serve: set eggplant slices on plate, Top each with a slice of tomato. Season with salt and freshly ground black pepper. Sprinkle basil on top. Pour a tiny stream of olive oil on top and balsamic vinegar, if desired. Can also be stacked, alternating eggplant, tomato and basil.
SERVES 4 -6
Note: Leftover dehydrated eggplant can be stored in the fridge for up to a week. It’s good cold too!
