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PlantPlate.com is here to provide the recipes, information, and practical advice needed to follow a healthy plant-based diet. Whether you're interested in improving your health, losing weight, or eating more sustainably, a whole foods plant-based diet may be the perfect solution for you.

My name's Emma, and I started PlantPlate in 2013 with the help of my husband Scott, a web developer and fellow plantivore. I’m a certified Plant-Based Nutritionist who loves to cook, and I've followed a plant-based diet for over a decade. Having lived in various locations throughout the world - sometimes on a shoestring budget, and often with irregular and demanding work schedules - I’ve had to constantly adapt my diet in order to make it work. It’s taught me a lot, and it’s motivated me to show others just how accessible and enjoyable this way of eating can be.

The recipes featured on PlantPlate are based on minimally processed plant foods, including fruits, vegetables, whole grains and legumes. They're free from all animal products, processed oils and refined carbohydrates, and are made with simple and affordable ingredients. Our articles are aimed at providing you with plant-based know-how when it comes to shopping, cooking, nutrition and day-to-day living. We have answers to common questions and share practical knowledge that we have acquired through experience. Finally, the resources section contains links to books, DVDs, and video presentations from some of the world's leading experts on plant-based nutrition. It is our hope that these resources will help you to fully understand and evaluate the health benefits of this wonderful way of eating.

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Pesto-Crusted Eggplant

This crunchy, creamy, herb-crusted eggplant can be used to transform pizzas, sandwiches and salads into something truly spectacular!

Prep Time: 10 Minutes
Cook Time: 25 Minutes
Yield: Serves 4 (as an accompaniment)


You can use this eggplant as a topping for pizza, a filling for sandiwiches, an addition to salads, or just on its own as a snack or side dish. It's wonderfully versatile like that!

If you like, you can substite other nuts in place of pine nuts. Try toasted almonds, walnuts or cashews for something a little different.


  • 2 medium eggplants
  • 1/2 cup toasted pinenuts
  • 1 cup (packed) fresh basil leaves
  • 2 tbsp. fresh lemon juice
  • 1/4 cup water
  • 1 clove garlic, diced
  • Freshly ground black pepper, to taste


  1. Preheat oven to 180°C / 355°F. Line a baking tray with baking paper.
  2. Slice the eggplants into 1cm (1/2 inch) thick rounds. Place in a large mixing bowl and set aside.
  3. Combine all remaining ingredients in a food processor or high-powered blender. Blend until well combined, but still coarse. Transfer pesto mixture to the bowl, and toss until the eggplant is evenly coated.
  4. Spread eggplant rounds out in a single layer on the baking tray. Top with any remaining pesto that is left in the bowl, and make sure that the rounds are fairly evenly coated. Place in the oven and bake for 25 minutes until golden brown.
  5. Remove tray from the oven, and set aside to cool slightly before serving.