Pizza for dinner on my final night of raw food! Eggplant pizza, that is. These were not bad. There is still no substitute however for delicious, delicious cheese. But at least they looked interesting. And with a little imagination you can convince your tastebuds that the avocado is cheese.
Eggplant Pizza
1 eggplant, peeled and cut into 1/2-inch thick slices
Sauce
1/2 cup sun-dried tomatoes, soaked for 20 minutes in enough warm water to cover (reserve soak water)
2 Tbsp olive oil
1 clove garlic, chopped
1/4 cup fresh basil
4 dates, pitted
Toppings
basil leaves
carrot, grated
avocado slices
butternut squash, grated
Directions
Place the eggplant slices in a dehydrator at 105°F. (I used a toaster oven on the 'warm' setting, which looked like it was around 100°F.)
For the sauce, pour sun-dried tomatoes and soaking water into a blender. Add olive oil and garlic, and purée. Add the basil and dates and purée again until creamy.
Spread sauce on top of eggplant slices and continue to dehydrate for 1 to 2 hours. Cover slices with toppings and return to dehydrator for 5 to 10 minutes; serve warm.
–Recipe from The Complete Book of Raw Food
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