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Roasted Eggplant With Raw Vegan Pesto



A great recipe submission to the book, Become a Fat-Burning Machine, by Samantha Tritsch


1 large eggplant, sliced ½ inch thick

Ingredients for raw vegan pesto:
½ cup olive oil
½ lemon, juice
Handful of basil (add more to taste)
1-2 cloves of peel garlic (add more or less, to taste)
¼ cup of sprouted sunflower seeds
6-10 raw, unsalted cashews
1 teaspoon course sea salt
Handful of raw kale, de-stemmed
Coconut oil spray (or any vegetable spray to coat)

Make pesto by combining ingredients in a food processor or on the pulse setting of a blender for about 30 seconds. For a thinner consistency, add one-half cup of water or additional extra virgin olive oil to taste. Continue to blend until the consistency is to your liking. Set aside.
Turn the oven to 400 degrees on roast. Spray coconut oil (or any type of preferred oil cooking spray) onto a baking pan and place the eggplant on top. Sprinkle a dash of olive oil, course sea salt and pepper on the eggplant pieces. Then, cover each slice of the eggplant with a thin layer of the pesto. Once you have covered each piece of eggplant, place the baking sheet into the oven. Roast the eggplant for 15 to 20 minutes, until crisp and golden brown in color. Remove from the oven and serve with additional pesto on the side. Pesto is good for a full week so feel free to refrigerate the remainder and use throughout the week. Serves 2.