– red bell pepper
– apple cider vinegar
– lemon juice
– fresh parsley
– fresh jalapeno pepper and/or cayenne powder
– sea salt
– onions or onion greens (optional)
– olive oil
– mini portobello mushrooms (or any other kind and size you like)
– garnish such as olives, oregano, rosemary, and thyme
Cut eggplant into circles of medium thickness and soak in water with sea salt for about 1 hour.
Dehydrate the eggplant, red bell peppers, and whole mushrooms (peppers and mushrooms can also be used fresh) for 3 – 4 hours at 113F in the dehydrator.
Once dehydrated, cut up the eggplant and red bell peppers into smaller pieces and combine with all the other ingredients in a blender.
Blend until you reach a creamy consistency.
Remove stems from the mushrooms and stuff them with the Ajvar sauce.
That’s it – a filling meal on its own! 😋🌷🌞💚🐞🌱