Kale Pesto Eggplant & Tomato Tower

Total time: 30 minutes

Serves: 2-4

Kale Pesto
6 sun-dried tomatoes (dry packed)
3-4 large leaves curly kale, washed
2 cups basil (packed)
1 cup walnuts
1/4 cup extra virgin olive oil
2 cloves garlic, minced
Juice of 1/2 lemon
3 Tablespoons nutritional yeast
sea salt to taste

1 eggplant, cut into rounds
1 Tablespoon tamari or Coconut Aminos
2 large tomatoes, cut into rounds

1. Soak sun-dried tomatoes in hot water to re-hydrate them. Chop into pieces and add to food processor.
2. Add all the rest of the ingredients to the food processor, process to desired texture. Set aside.
3. In a skillet, add 1/2 inch water, tamari or Coconut Aminos and eggplant. Steam until eggplant is soft.
4. Blot eggplant with paper towel to rid of excess moisture.
5. To assemble tower, on 2-4 plates layer eggplant, pesto, tomato, pesto, so forth until all ingredients used up.
6. Serve Immediately.

  • high in vitamin A, C and calcium
  • anti-cancer
  • high in fiber
  • heart-healthy
  • source of Omega 3 fatty-acids
  • vegan, gluten-free

* Every single recipe on this website uses nature’s ingredients, only. Always choose organic, local and seasonal whenever possible.

This recipe was created by Emily Rose Shaw who is a Mentor for The Earth Diet Personalized Programs.

Photo thanks to Emily © 2013.

This recipe is part of © 2013 The Earth Diet ™  All Rights Reserved

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Liana Werner-Gray