Traditional Greek “little shoes” recipe with eggplant vegetables and tahini sauce. Baked type
Ingredients
- 1 big eggplant cut in slices, marinated and dehydrated
- ½ cup marinated Porto Bello mushrooms
- ¼ cup diced tomato
- ¼ cup diced red bell pepper
- ¼ cup chopped black olives
- 1 minced garlic clove
- A little fresh parsley
- 1 tbsp olive oil
- Salt
For the Cheese
- 3 tbsp tahini
- 1 tbsp pine seed butter
- 2 tbsp fresh coconut
- Lemon juice
- White ground pepper
- Water as needed
- 1 tbsp finely chopped celery
- 1 tbsp olive oil
How to Make It
- Cut the eggplant in thin slices.
- Marinate with curry, cumin powder, vinegar, tamari, green dry onion powder, oil, salt and let it stay for 2 hours or more. Then dehydrate for 30 minutes.
- Add the rest of the vegetables in a bowl and mix well with the oil and the spices.
- Remove the eggplants from the dehydrator. Spread the vegetable mixture on each eggplant slice.
- Top with the cheese and dehydrate for 30 minutes. For the Cheese
- Put all the ingredients into the blender and process by adding water if needed.
