Ingredients:
- Eggplants
- SauceIngredients for the sauce:
- 1 tsp garlic powder
- 1 tsp paprika
- 1 pinch of green pepper (ground)
- 1 tablespoon cold-pressed olive oil
- 1-2 CS tamari
- 1 tablespoon red beet juice
- A little bit of water (The amount of this sauce will vary depending on the number of eggplant slices you use)
- Cut the eggplant into thin slices (1/2 cm) lengthwise.
Let the eggplant to marinate in this sauce for 1/2 hour.
Dry them in the dehydrator (or in an electric oven with adjustable temperature 107,6 ° F (42 ° C) until they are dry but flexible enough.
Roll the dry eggplant slices, fix the rolls with a toothpick and sprinkle some curry powder and dried oregano.
