6 japanese eggplants, peeled, cut into 1/4 inch slices, then each slice in 3
3 tablespoon apple cider vinegar
3 garlic cloves, minced
red chile flakes (optional)
raw olive oil
place the eggplant in a bowl, toss with a few pinches of sea salt. let drain overnight.
squeeze out moisture gently with your hands over sink. you will ring out quite a bit of brown liquid from the eggplant.
toss with ACV, minced garlic and as much chopped basil as you like (i use a generous handful), and a pinch of chili flakes if using. douse with a generous amount of olive oil. use enough to just coat, or (as in the original recipe) completely cover it and let the ingredients infuse the oil.
viana la place writes “Although the eggplant can be eaten right away, the flavors improve after several days, and it keeps for months.”
i’ll have to take her word for it, cuz it never lasts that long! =)
this is one of those “i can’t believe it’s raw” dishes. my entire family loves this. you have to make A LOT more than this if you want it to last as it reduces to not very much… plus, it’s delicious.
the recipe is adapted from my favorite cookbook, “verdura.” the book itself is neither raw nor vegan, but many of the recipes happen to be both (or easily modified)! there is an entire section on raw pasta sauces.
Click the button below to download the printable PDF.
© 2009-2015 The Rawtarian.
This information is not intended to replace a one-on-one relationship with a qualified health care professional and is not intended as medical advice.
I encourage you to make your own health care decisions based upon your research and in partnership with like-minded, qualified health care professional(s). I wish you success on your raw journey!