A Community Recipe by Evergreen
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All the flavors of the Italian classic in a light crisp cracker. Perfect with caponata. Most crisps have a gentle curve to them, perfect for scooping caponata.
Recipe Directions
1. Process everything, except flax meal, in bowl of food processor until fine.
2. Add flax and mix well.
3. Roll (covered with food wrap) 1/8 inch thick on parchment on mesh, or Teflex sheets.
4. Pre-cut and decorate with sliced olives and capers if desired.
5. Dry at 115 degrees for approx 18 hours or until crisp.
Evergreen's Thoughts
By evergreen All the flavors of the Italian classic in a light crisp cracker. Perfect with caponata.
Most crisps have a gentle curve to them, perfect for scooping caponata.
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Comments
Top voted
evergreen
Jul 22, 2010
hi *Kiwi*...these are very thin and crisp,they really have a definite crunch to them.
grassdude
Jul 22, 2010
This one looks great. I am out of town this week but I will try it when I get back and let post another comment.
evergreen
Jul 22, 2010
hello...thanks for the comments.cherie03,i did not salt and drain the eggplant,but im sure you could if you prefer...p.s.my tomato peel and basil rose garnish "flew" over from my caponata pic!
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evergreen
Jul 22, 2010
hello...thanks for the comments.cherie03,i did not salt and drain the eggplant,but im sure you could if you prefer...p.s.my tomato peel and basil rose garnish "flew" over from my caponata pic!
grassdude
Jul 22, 2010
This one looks great. I am out of town this week but I will try it when I get back and let post another comment.
cherie03
Jul 22, 2010
or rose. do you have to salt the eggplant and let it drain?
cherie03
Jul 22, 2010
beautiful pic - love your butterfly
cherie03
Jul 22, 2010
I am very glad to have a recipe to use eggplant - I do not like it, but will be getting it in my CSA box. So this will be so perfect. I should think there enough wonderful flavors to kill the eggplant.
evergreen
Jul 22, 2010
hi *Kiwi*...these are very thin and crisp,they really have a definite crunch to them.
BogiNYC
Jul 22, 2010
Oh my god! You have no idea how much I love you for this! It sounds amazing. Can't wait to try it! Does it really become crispy, thou? The other crackers I used sundried tomato in it always stayed somewhat soft.
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