Pesto Eggplant appetizers in the Sedona Dehydrator!

Directions

• In the Glass Personal Blender with vacuum container, blend the pesto sauce and bell pepper tapenade separately.
• In a mid-sized mixing bowl, toss the chopped cremini mushrooms with 125 ml of the pesto sauce.
• Let the mushrooms sit and slice 12 thin rounds of eggplant.
• Line a dehydrator tray with a non-stick drying sheet and fill each round with 30 ml of mushroom mix.
• Lay side by side, so they easily hold each other up. Dehydrate at 52ºC for 4 hours. During this time, the food temp never exceeds 48ºC, but stays up over 40ºF for safe dehydrating.
• When the time is done, top each eggplant appetizer with fresh pesto dollop and red bell pepper dollop. Serve garnished with fresh basil and a pinch of sea salt!