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Raw Eggplant Tomato Wrap

Eggplant Tomato Wrap with Spicy Sweet Chili Sauce

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 2
Ingredients Method

Ingredients
  

  • 1 eggplant (medium sized, chopped)
  • 1 red bell pepper (medium sized, chopped)
  • 1 cup sun-dried tomatoes (soaked for 1-2 hours)
  • 1/2 cup cherry tomatoes
  • 1/4 white onion (chopped)
  • 1 handful oregano (fresh)
  • 1 cup chia seeds
  • 2 Tbsp apple cider vinegar (raw)
  • pinch of himalayan pink salt (optional)
  • 1 1/2 cup tomatoes (chopped)
  • 1/2 cup sun-dried tomatoes
  • 1 Tbsp apple cider vinegar (raw, more for higher acidity taste)
  • 3 dates (or other sweetener of the choice)
  • 1 celery stalk
  • pinch of cayenne spice pepper (more if desired)
  • pinch of chili spice pepper (more if desired)
  • 1 cucumber (small)
  • 1 tomato (small)
  • 1 carrot (small)
  • 2 lettuce leaves
  • 1/2 green onion (stalk)
  • 1 onion (red, sliced)
  • 1 Tbsp pumpkin seeds (or sunflower seeds, or hemp seeds; optional)
  • 1 Tbsp sauerkraut (raw; optional)

Method
 

  1. Place all the ingredients into a high speed blender or food processor and blend until almost smooth
  2. Pour the mixture into 2 dehydrator trays and smooth with a spatula.
  3. Dehydrate at 120 F for 4 hours and turn over.
  4. Flip the wraps and dehydrate at 115 F until dry for another 4-6 hours (do not over-dry, or it will become brittle and will be hard to fold).
  5. Chop the vegetables that will go inside the wrap.
  6. Combine all of the ingredients for the Spicy Sweet Chili Wrap in the high speed blender and blend until desired consistency is achieved. Mix the chopped vegetables in the sauce.
  7. Place the eggplant wrap onto the saran paper and wrap the vegetables inside the wrap. Enjoy!