Here we have two ideas for the eggplant in the share.
RAW EGGPLANT LASAGNA 1 med eggplant 2 C zucchini, shredded 1 C tomato sauce 1/4 C nama shoyu
Slice eggplant lengthwise in thin slices. Marinate eggplant in nama shoyu for 2 to 12 hours. Remove the eggplant slices from the marinade and use a paper towel to pat dry.
CHEEZ SAUCE 1/3 C tahini 1/3 C olive oil 2 T nama shoyu, or tamari sauce
Mix together in a bowl until smooth.
Place a layer of eggplant in a serving dish. Spread tomato sauce over eggplant. Layer in shredded zucchini Pour on cheez sauce Continue layering the ingredients in this order. Place a layer of zucchini on top.
RAW EGGPLANT AVOCADO SALAD
1 lg eggplant, pared and diced 3 avocados, peeled and diced 2 cloves garlic, minced 1/2 red onion, minced 3 lemons, juiced 4 T extra virgin olive oil dulse flakes to taste 2 T raw honey or agave nectar
In a deep bowl, place eggplant and cover with cold water. Add the juice of one lemon. In a bowl, toss avocado and onion with juice of 1 lemon. Drain eggplant, and add to avocado. Mix juice of 1 lemon together with oil, dulse, and garlic, add to salad, and toss to mix. Let sit for 15 minutes. Toss again and drizzle on honey before serving.