Eggplant Crisps

This is a very simple raw sandwich made with dehydrated eggplant.  Eggplant is a great source of fiber and is rich in minerals like potassium, manganese and copper.  It also provides Vitamin B1, B6 and B3.  It has lots of phytonutrients that help protect against free-radicals, and it can improve cardiovascular health. 

I made these eggplant sandwiches for a class once and people loved them.  It’s such an easy recipe, and you can stuff them with whatever vegetables you like or dip them in a homemade hummus. 


 1 eggplant

1 tsp sea salt

1 Tbs garlic powder

1 Tbs paprika

 Cut eggplant into thin slices.  Lie on dehydrator sheets.  Combine salt, garlic powder and paprika and sprinkle over sliced eggplant slices.  Dehydrate over night until crisp.

Once they are nice and crispy, you can create a sandwich by spreading on a bit of avocado, adding a small handful of mung bean sprouts, or stuffing it with anything else for that matter.  Try shredded carrots and zucchini or just putting on a scoop of guacamole.

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