Raw Food Wednesday 1/23
Eggplant Cannoli with Basil and Pine Nut Ricotta topped with Marinara Sauce
yes, we did it again -- the whole time we were making the cooked version last weekend, I kept thinking about how do a raw version. ;)
The eggplant was cut into 6" long, 1/8" thick rectangular strips on the mandoline.
Then they were salted for 30 minutes, rinsed and patted dry.
The strips were marinated in 1/4 cup of lemon juice, 2 tbs. of olive oil, a pinch of sea salt and 2 cloves of minced garlic for approximately 2 hours. During the marinating, we placed a glass casserole dish on top of the eggplants to weigh them down -- this helped the marinade soak in completely.
After removing the eggplant from the marinade, we gently ran a rolling pin over the slices to thin them out further.
Next, only one side of the eggplant was dipped in a mixture of 1/4 cup ground flax seed and 1/4 cup ground sunflower seed mixed with 1 tsp. ground fennel seed, 1 tsp. red pepper flake, 1 tsp. rosemary, 1 tsp. thyme, 1 tsp. oregano, and a pinch of sea salt and black pepper.
Then the eggplant were wrapped as tightly as possible around the cannoli tubes and place in the dehydrated @105F for 4 hours.
The cannoli forms were removed and the eggplant were dehydrated for another two hours on their own.
Finally filled with a pine nut and basil ricotta cheese. Topped with a marinara (tomato, sun-dried tomato, dates, jalapeno, shallot, garlic, olive oil, sea salt)