Aubergine Burritos

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Ingredients:

• 1 eggplant, peeled
• Juice of ½ lime or lemon for soaking
• ½ tsp. Celtic sea salt for soaking
• 1 cup watercress
• 1 cup basil leaves
• 1 cup walnuts, pre-soaked for a few hours
• 1 tsp. Jalapeno pepper, finely chopped
• ½ - 3/4 tsp. Celtic sea salt
• 2-3 cloves garlic, minced
• 1 Tbs. lime juice
• ½ red bell pepper, cut into slices
• green onions and cilantro to garnish

Cut eggplant into thin slices longwise. Soak them for a few hours immersed in a bowl of water with the juice of ½ lemon and ½ tsp. Celtic sea salt. Then place the slices in the dehydrator and dehydrate at 105 F for a few hours or overnight until they soften enough for rolling. Prepare the filling: combine watercress, basil, walnuts, Jalapeno pepper, ½ tsp. salt, garlic and 1 Tbs. lime juice in a food processor, and blend to achieve a pate-like consistency. Place a heaping teaspoon of filling onto the eggplant slice, add a slice of bell pepper, a sprig of cilantro and roll. Tie with green onions to help hold the shape, sprinkle with lime juice and serve.

Ingredients: basil, cilantro, eggplant, garlic, green onion, hot pepper, lemon, lime, sweet pepper, walnut, watercress

Recipe Type: Main Course, Snack