Appetizers

Baked Eggplant with Miso Pesto Sauce

Use miso instead of Parmesan cheese to make vegan pesto sauce, and enjoy eggplant with it.

2
¼ cup pine nuts
3 garlic cloves
3 tablespoon olive oil
2 tablespoon water
1 tablespoon white miso
2 tablespoon chopped fresh basil leaves
1 pound eggplant
Preheat oven to 400 degrees Fahrenheit. Peel and cut eggplant into 1-inch x 2-inxh slices about ¼-inch thick. Put pine nuts, garlic, olive oil, water, miso and basil into a blender, mix until smooth. Oil a baking dish. Place eggplant slices on the dish in one layer. Spread sauce over the eggplant. Bake 30 minutes.
Nutritions

Calories
322

Sodium
263mg
10% DV

Fat
25g
39% DV

Protein
4g
8% DV

Carbs
9g
3% DV

Fiber
2g
11% DV

Who doesn't love having a good Caesar salad! However, having Caesar salad in restaurants is never a healthy choice. As, it is always loaded with excess fats and calories. I have prepared an entirely healthy homemade Caesar salad in a tortilla bowl that rivals that of any restaurant.

Toss with the crisp lettuce, drizzle with the guilt-free flavorful dressing and finally top with croutons and cheese for the perfect main course!