Pesto Eggplant
Pesto Eggplant appetizers in the Sedona Dehydrator!
Layer Ingredients
![cremini mushrooms](https://cdn.shopify.com/s/files/1/2605/7292/t/13/assets/pf-7afb5f0d--creminimushroom.png?v=1629940495)
2 cups chopped cremini mushrooms
![eggplant](https://cdn.shopify.com/s/files/1/2605/7292/t/13/assets/pf-b06392ba--eggplant.png?v=1629832855)
1 large eggplant
Pesto Sauce
![walnuts](https://cdn.shopify.com/s/files/1/2605/7292/t/13/assets/pf-7f76e1e9--walnuts.png?v=1629856024)
1 cup walnuts
![basil](https://cdn.shopify.com/s/files/1/2605/7292/t/13/assets/pf-25c2eb62--basil.png?v=1629498065)
1 cup basil
![olive oil](https://cdn.shopify.com/s/files/1/2605/7292/t/13/assets/pf-1127bace--oliveoil.png?v=1627940885)
1/2 cup olive oil
![salt](https://cdn.shopify.com/s/files/1/2605/7292/t/13/assets/pf-bbd32edb--seasalt.png?v=1623900344)
1 tsp sea salt
Bell Pepper Tapenade
![bell pepper](https://cdn.shopify.com/s/files/1/2605/7292/t/13/assets/pf-7dbbd32e--redpepper.png?v=1623900341)
1 large bell pepper
![basil](https://cdn.shopify.com/s/files/1/2605/7292/t/13/assets/pf-25c2eb62--basil.png?v=1629498065)
4 Tbsp basil
![olive oil](https://cdn.shopify.com/s/files/1/2605/7292/t/13/assets/pf-1127bace--oliveoil.png?v=1627940885)
2 Tbsp olive oil
![salt](https://cdn.shopify.com/s/files/1/2605/7292/t/13/assets/pf-bbd32edb--seasalt.png?v=1623900344)
1/4 tsp salt
![Pesto Eggplant](http://tribest.com/cdn/shop/articles/Pesto_Eggplant.jpg?v=1629940668)
Pesto Eggplant
Directions
- In the Glass Personal Blender with vacuum container, blend the pesto sauce and bell pepper tapenade separately.
- In a mid-sized mixing bowl, toss the chopped cremini mushrooms with 1/2 cup of the pesto sauce.
- Let the mushrooms sit and slice 12 thin rounds of eggplant.
- Line a dehydrator tray with a non-stick drying sheet and fill each round with 2 Tbsp of mushroom mix.
- 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.
- 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!
Tools to prepare your recipe
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