Grilled Kumara & Eggplant Stacks with Basil Pesto

Name: Grilled Kumara & Eggplant Stacks with Basil Pesto
Cuisine: New Zealand
Ingredients: 800 g Kumara (sliced into 1 cm rounds); 600 g Eggplant (sliced into 1 cm rounds); 2 cups Fresh basil leaves; 1/4 cup Pine nuts or sunflower seeds; 3 cloves Garlic (minced); 6 tbsp Olive oil; from 1 lemon Lemon juice; 2 tbsp Nutritional yeast (optional); to taste Salt & pepper

A recipe from New Zealand.

🇳🇿 New ZealandgrilledkumaraeggplantveganvegetarianhighCarbhealthysummerdairyFreenutfreeOptionsoyFreeeggFreebeginnerFriendly

Grilled Kumara & Eggplant Stacks with Basil Pesto

Nutrition (per serving)

400Calories

10 gProtein

52 gCarbs

18 gFat

12 gSugar

500 mgSalt

Ingredients

800 g Kumara (sliced into 1 cm rounds)
600 g Eggplant (sliced into 1 cm rounds)
2 cups Fresh basil leaves
1/4 cup Pine nuts or sunflower seeds
3 cloves Garlic (minced)
6 tbsp Olive oil
from 1 lemon Lemon juice
2 tbsp Nutritional yeast (optional)
to taste Salt & pepper

Method

Brush kumara and eggplant rounds with 3 tbsp oil, season with salt & pepper.
Preheat grill to medium-high. Grill kumara 6–8 min per side until tender. Grill eggplant 4–5 min per side until soft and charred.
Blend basil, nuts/seeds, garlic, lemon juice, nutritional yeast and 3 tbsp oil for pesto.
Stack alternating grilled kumara and eggplant rounds, spoon pesto between layers. Serve warm – stacked, herby vegan NZ grilled vegetable towers.