Vegan eggplants and tomatoes paste
Vegan eggplants and tomatoes paste – a delicious recipe
a bowl of dehydrated eggplant
a bowl of dried tomatoes
2-3 tbsp of olive oil
1 small white onion
2 cloves of garlic
a bowl of dehydrated red and yellow peppers (1 green red and a yellow pepper)
This eggplant tomato and onion paste is really simple to make.It’s hearty and delicious.
Add all in blender, except for the spices and mix well. If you have not previously re-hydrated vegetables then you have to add water, about one cup so they can mix. Add the spices and that’s it.
Marinate the eggplant with soy sauce and olive oil, then dehydrate them. The peppers and the tomatoes are than dehydrated without being marinated.
It is very good on bread or garnish with raw mushrooms.
Eggplants are among the healthiest vegetables in the world and, although July is the time they are in full season, we can enjoy them until late in the autumn.
It is believed that eggplants originate in India where they grew as wild plants and were grown for the first time in China, and in Europe they became very popular during the Middle Ages, when they were first brought by African Moors South.
The bitter taste of unripe eggplant has unjustly caused a negative reputation for this vegetable in the Middle Ages. For hundreds of years people did not eat aubergines because they were convinced they were bringing madness, leprosy and cancer.
*The picture shown is for illustration purposes only.