Eggplant Pastrami

SERVES 4 HUNGRY SNACKERS, OR 8 NIBBLERS

Like Coconut bacon (see left), this dish goes well with just about anything. Pop some in a wrap, on top of salads, or on the side of your meals. It’s also great in sandwiches.

2 large eggplants (aubergines), cut into 5 mm (¼ inch) thin rounds

125 ml (4 fl oz/½ cup) tamari

4 tablespoons coconut nectar

4 tablespoons cold-pressed extra virgin olive oil

3 tablespoons nutritional yeast

2 tablespoons ground sumac

1 tablespoon smoked paprika

2 tablespoons dried oregano

1 tablespoon cold-pressed sesame oil

1 teaspoon Himalayan pink salt or Celtic sea salt

1 teaspoon freshly ground black pepper

• Pop all the ingredients in a large mixing bowl, mix together well, then leave to marinate for 20 minutes.
• Place on dehydrator trays lined with non-stick sheets and dehydrate at 40°C (105°F) for 12 hours. Flip the eggplant slices over and dehydrate for a further 4 hours; I like them crispy on the outside but still juicy in the middle. (If you don’t have a dehydrator, place the eggplant slices on baking trays lined with non-stick sheets and leave in the oven on its lowest setting, with the door slightly ajar, for 1 hour.)
• Store in an airtight container in the fridge for up to 3 days; warm in the dehydrator or oven before serving.