RAW Eggplant Lasagna
Paul Benhaim
* 1 medium to large eggplant
* 2 cups water
* 1/4 cup nama shoyu, or tamari sauce
* 1 tsp. sea salt
Cut eggplant thinly lengthwise. Marinate in water, nama shoyu, or tamari sauce and sea salt for at least 2 hours, and up to 12 hours. Dry the eggplant slices with a paper towel. Prepare the following in separate bowls:
* 1 cup tomato sauce
* 2 cups shredded zucchini
* a few slices of red onion
Cheese sauce:
* 1/3 cup tahini
* 1/3 cup olive oil
* 2 Tbs. nama shoyu, or tamari sauce
Mix together in a bowl until smooth. Create different layers, alternating: Eggplant, tomato sauce, shredded zucchini, cheese sauce, eggplant, tomato sauce, etc. Finish with shredded zucchini, and decorate with a few slices of onion.
