Ingredients

½ cup sundried tomato (soaked)
1 small eggplant (peeled)
1 sweet bell pepper
1 stalk celery
¼ cup red onion
1 clove garlic (to taste)
2 tablespoons oregano
2 tablespoons parsley
2 tablespoons basil
1 tablespoon olive oil
1 tablespoon apple cider vinegar
1 tablespoon agave
2 tablespoons olives
2 tablespoons capers (optional)
3 cups golden flax meal

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

grassdude

Jul 22, 2010

51 votes
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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

47 votes
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hi *Kiwi*...these are very thin and crisp,they really have a definite crunch to them.

evergreen

Jul 22, 2010

45 votes
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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!

All

evergreen

Jul 22, 2010

45 votes
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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!

Top Voted

grassdude

Jul 22, 2010

51 votes
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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.

Top Voted

cherie03

Jul 22, 2010

33 votes
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or rose. do you have to salt the eggplant and let it drain?

cherie03

Jul 22, 2010

30 votes
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beautiful pic - love your butterfly

cherie03

Jul 22, 2010

35 votes
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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

47 votes
+
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hi *Kiwi*...these are very thin and crisp,they really have a definite crunch to them.

Top Voted

BogiNYC

Jul 22, 2010

32 votes
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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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