Pesto Eggplant

Posted on April 23 2020

Pesto Eggplant

Pesto Eggplant
Appetizers in the Sedona® Dehydrator!

For the Layers:
  • 2 cups chopped cremini mushrooms
  • 1 large eggplant
  • For the Pesto Sauce:
  • 1 cup walnuts
  • 1 cup basil
  • 1/2 cup olive oil
  • 1 tsp sea salt

For the Bell Pepper Tapenade:
  • 1 large bell pepper
  • 4 tbsp basil
  • 2 tbsp olive oil
  • 1/4 tsp salt

  1. In the Glass Personal Blender® with vacuum canister blend both sauces separately.
  2. In a mid-sized mixing bowl, toss the chopped cremini mushrooms with 1/2 cup of the pesto sauce.
  3. Let the mushrooms sit and slice 12 thin rounds of eggplant.
  4. Line a dehydrator tray with a non-stick drying sheet and fill each round with 2 tbsp of mushroom mix.
  5. Lay side by side, so they easily hold each other up. Dehydrate at 125ºF for 4 hours. During this time, the food temp never exceeds 118ºF, but stays up over 105ºF for safe dehydrating.
  6. When the time is done, top each eggplant appetizer with fresh pesto dollop and red bell pepper dollop. Serve garnished with fresh basil and a pinch of sea salt!