EGGPLANT...I just love them. They are super rich in antioxidants and are a good source of fibre. They are considered "brain food" because they contain nasunin, a phytonutrient found in eggplant skin. Nasunin protects the fats in brain cell membranes. They also support heart health and geez they taste amazing as a spicy chip. The fella and I polished these off within a day. 🙂 I have used my fabo dehydrator for this recipe but you can use an oven at a low temperature.

 

Ingredients

3 medium eggplants, sliced to a thin-medium thickness

1 tbsp apple cider vinegar

1 clove garlic, crushed

1 tsp himalayan salt

1 tsp cumin

1/4 tsp cayenne pepper

1 tsp cracked black pepper

1/2 tsp coconut oil, melted

 

Method

Mix all ingredients, except eggplant in a large bowl.

Place eggplant slices in bowl and coat with mixture.

Place on dehydrator tray lined with baking paper.

Dehydrate at 50 degrees for 12-15hours until desired crispiness achieved.

Enjoy as a healthy snack, side dish or entree.

 

You can purchase the amazing dehydrator I use here.

 

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