Simple Veggie Stack

I'm loving all the love this little veggie stack received on Facebook earlier this week! 

This makes a simple and delicious meal for anyone avoiding gluten, dairy, sugar, meat or meat products of any kind... or all of the above! It's one great dinner on a detox ;-)

This recipe will give you a bunch of leftover pesto which, thanks to the lemon juice, will keep well in the fridge for several days. Great for sandwiches, stirring through pasta or a dip for veggie sticks.

Makes 2 serves


  • One bunch fresh basil
  • 1/2 cup raw cashews
  • 3 cloves garlic, peeled and finely chopped
  • Juice of half a lemon
  • 1/4 cup good quality virgin olive oil
  • 1 eggplant
  • 1 sweet potato
  • 3 tbs coconut oil, melted
  • Salt and pepper
  • Chilli flakes (optional)


  1. Preheat oven to 200ºC/390ºF. Leaving the skin on, cut the sweet potato into fries and place in a bowl. Add the coconut oil and season with salt and pepper, then toss to coat. Line a baking tray/cookie sheet with baking paper and spread the fries out evenly in a single layer. Bake for 30 mins, turning halfway through, or until fries are crispy.
  2. While the fries are baking, make your pesto. Heat a small frypan over medium heat with a little olive oil, Add cashews and cook, tossing continuously until browned (5 mins or so).
  3. Add cashews, basil, garlic, lemon juice and olive oil to a blender and blitz until well combined (or at desired pesto consistency). 
  4. Slice eggplant into 6 x 1cm (roughly half inch) slices. Heat a little olive oil in a fry pan and fry the slices on each side until cooked through. Season each side with a little salt before flipping. 
  5. Spread pesto on one side of 4 of the eggplant slices. Store leftover pesto in the fridge. Place one slice, pesto side up, on a plate and then layer with sweet potato fries. Repeat, then place the pesto-less eggplant slice on top. Repeat for the second serve. Sprinkle with chilli flakes, if using.