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Life is definitely laughing at me. For years, I have praised to family and friends the beauty of California. Gorgeous summers that last until Thanksgiving; warm, but doable weather. Peer pressure to pick up from the East Coast and come out west. Don’t let rain and dark clouds ruin a pool day, join me where sun shines 300 days strong.
Well, I’ve officially been defeated. Either that, or I am quickly getting old.
Summer, it’s been real but I’m done. I cannot handle one more day of 100°+ weather. Heat that forces me to either head indoors or sweat it out each time I step outside. Weekend runs that must be finished by 8AM or else it’s too warm to continue. Ugh, give me Canada and a North Face. I am ready for fall.
I know. Enough complaining about hot, cloud-free days. But, if this is the future, I am more than terrified. It just might be enough to move me back East, a good 10 degrees cooler on most days.
Luckily, I have summer produce to keep me company. If my kitchen is going to be a sauna, amazing things better come out of it.
I’m a total sucker for eggplant, the epitome of a love-it or hate-it food. I, love it. BL, hates it. (Story of our relationship, but I digress.) Eggplant Stack is one of my top 5 favorite things to eat, but a bit too warm and comforting when it’s 105° out.
Let’s lighten things up a bit then, shall we? Grilled eggplant rounds filled with garlic cashew cream and basil macadamia pesto, topped with a spicy red sauce.
OK summer, you win.
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!Print
Grilled eggplant rounds stacked with macadamia basil pesto, spicy red sauce, and garlic cream sauce. Vegan and gluten-free.
Enjoy the dog days of summer!
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