Joel Rendall

I heard somewhere that dehydrating eggplant is a good idea. I had it at Live, a raw restaurant in Toronto, and it was presented as a raw “bacon” strip on top of a raw burger. I decided to try cutting it as circles, rather than strips. I marinated the slices for about an hour in olive oil, sea salt, garlic and some spices.

Then I put it in the dehydrator. It came out with a texture that reminded me of pizza crust. Hmmmm…

I topped it with a diced tomato and some onion (above).

Then I made a spicy jalapeno sauce with a bunch of other vegis and random spices, and drizzled it over the pizzas, and the asparagus. (below)

Apologies for the poor quality of the photos. Apparently I still don’t have the camera flash figured out.

This was so delicious. I think this is one of the best things I have eaten for the last couple months, and it was a fun mess to eat.

So there you go – raw mini pizzas. Time for me to get a cookbook deal!

ps. Look again at the photo on the right. An old trick I learned while working at a restaurant, is that if you want to make something look more appetizing, especially when the plate is a mess, springle parsely flakes on it, and it will look 10x better.

This entry was posted on Monday, March 9th, 2009 at 1:46 am and is filed under Raw Food. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.