raw food Recipes #217 Melanzane Bolognese

#217 Melanzane Bolognese Makes enough for two to share

Equipment

dehydrator
blender

Ingredients

1/2 C sun dried tomatoes
1 aubergine (325g)
10 plum tomatoes or equivalent
1 Cox's apple
2 dates
1T olive oil
a handful of fresh basil
juice from 1/2 a lemon
1t dried oregano or a sprig of fresh if you have it
1 clove of garlic
1/4 t Himalayan rock salt
1/2T tamari soy sauce

Acknowledgements

Thanks to Sylvia for the Bolognese sauce recipe idea.

Melanzane Bolognese

The secret of this recipe is to use really good quality tasty tomatoes. The better tasting the tomatoes are, the better this sauce will be. The dehydrated aubergine soaks in the flavours and creates an interesting texture.

Soaking

Soak the sun dried tomatoes overnight using just enough water to cover them.

Method

Skin the aubergine and slice it up into 1cm cubes. Place these in the dehydrator for a few hours while you make the Bolognese sauce.

... for the Bolognese sauce

Wash all the ingredients as necessary.

Core the apples.

Chop and stone the dates.

If you are using larger tomatoes then remove the skins. To do this dunk them in boiling water for half a minute so that the skins split and can be removed easily.

Juice the lemon half.

Finely chop the basil.

If you are using fresh oregano then finely chop that too.

Blend everything together, except the fresh herbs, to make a smooth sauce. Finally pulse in the fresh herbs.

Just leave the sauce for the flavours to develop. Add the partially dehydrated aubergine when this is ready.

Serve

Delicious served cold or warm in a pan until finger hot.

It's also very tasty with crackers.

Afterwards

Clean the blender

Recycle the waste