Imagine traveling around the world just to taste the diverse array of spices used to prepare aubergine. This magical berry is a shape shifter. There is a favorite style and flavor combination for every country. All of them are different because eggplant becomes the flavor that it is paired with.

Italians are famous for melanze alla parmigiana. They serve eggplant with gnocchi, italian sausage, and as burgers. Israelis pound them into baba ganouj.

One can overlook the Cours Mirabeau while relaxing on a terrace with a classic ratatouille on a pleasant summer’s afternoon.

So here we have another variation to present. The ‘Flatbread’ version. This can be served alone or with any dip or raw cheese. Pair this erudite creation with some fine wine and viol la!

Marinated Eggplant Flat Bread

Sauce Ingredients:
¼ cup olive oil
2 tbsp. tamari
2 tbsp. apple cider vinegar
¼ cup maple syrup
½ tsp. onion powder
½ tsp. garlic powder
1 tsp. smoked paprika
1/8 tsp. black pepper
1 large eggplant

Directions:
Slice the eggplant horizontally into ¼” slices.
Place all the other ingredients into a bowl and whisk it all together. Take the eggplant slices and dip both sides into the marinade sauce. Place the slices into an air tight container after dipping. Pour the marinade sauce into the container with the eggplant, cover, and refrigerate for 4 hours. Remove the container from the refrigerator, leaving the marinade sauce in the container after removing the slices, and put back into the refrigerator. Place the slices on a dehydrator tray with a teflex sheet. Dehydrate for 1 hour at 145 degrees. Flip them over, baste them with some marinade sauce, and place them back in the dehydrator at 115 degrees. After 3 hours, repeat the basting process. Continue dehydrating for 5 more hours. Garnish With Smokey Paprika Spread, and Caramelized Onion Garnish.

Can be stored in an air tight container for 6 to 7 days in the refrigerator.