Grilled Eggplant With Spirulina Basil Pesto and Tofu Recipe

Name: Grilled Eggplant With Spirulina Basil Pesto and Tofu Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: Italian
Ingredients: 1 piece Eggplant (1 Brinjal (Baingan / Eggplant) cut into roundels); 4 tbsp Tofu (4 tablespoons Tofu cut into cubes + 1/2 cup Tofu); 1 cup Basil (1 cup Basil leaves); ½ cup Mint (1/2 cup Mint Leaves (Pudina)); 1 tbsp Spirulina (1 tablespoon Spirulina); ½ cup Almond (1/2 cup Whole Almonds (Badam) blanched ,skin peeled); 8 cloves Garlic (4 cloves Garlic + 4 cloves Garlic chopped); 1 ½ tsp Black Pepper (1 teaspoon Black pepper powder + 1/2 teaspoon Black pepper powder); 2 tsp Table Salt (2 teaspoon Salt); ¼ cup Extra Virgin Olive Oil (1/4 cup Extra Virgin Olive Oil + 1 tablespoon Extra Virgin Olive Oil); 1 piece Yellow Onion (1 Onion sliced); 1 piece Bell Pepper (1 Yellow Bell Pepper (Capsicum) sliced); 1 piece Green Bell Pepper (1 Green Bell Pepper (Capsicum) sliced); 1 piece Ginger (1 inch Ginger chopped); 2 tsp Red Chili Sauce (2 teaspoon Red Chilli sauce)

Grilled Eggplant With Spirulina Basil Pesto and Tofu Recipe - Continental Party Appetizer & Starter Recipes (Italian)

40 minItalian

Servings4

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Vegetarian
Vegan
Dairy Free
Pescatarian
Halal
Egg Free

Ingredients

For 4 servings

Eggplant1 piece · 1 Brinjal (Baingan / Eggplant) cut into roundels
Tofu4 tbsp · 4 tablespoons Tofu cut into cubes + 1/2 cup Tofu
Basil1 cup · 1 cup Basil leaves
Mint½ cup · 1/2 cup Mint Leaves (Pudina)
Spirulina1 tbsp · 1 tablespoon Spirulina
Almond½ cup · 1/2 cup Whole Almonds (Badam) blanched ,skin peeled
Garlic8 cloves · 4 cloves Garlic + 4 cloves Garlic chopped
Black Pepper1 ½ tsp · 1 teaspoon Black pepper powder + 1/2 teaspoon Black pepper powder
Table Salt2 tsp · 2 teaspoon Salt
Extra Virgin Olive Oil¼ cup · 1/4 cup Extra Virgin Olive Oil + 1 tablespoon Extra Virgin Olive Oil
Yellow Onion1 piece · 1 Onion sliced
Bell Pepper1 piece · 1 Yellow Bell Pepper (Capsicum) sliced
Green Bell Pepper1 piece · 1 Green Bell Pepper (Capsicum) sliced
Ginger1 piece · 1 inch Ginger chopped
Red Chili Sauce2 tsp · 2 teaspoon Red Chilli sauce

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Steps

1To begin making the Grilled Eggplant With Spirulina Basil Pesto and Tofu Recipe, slice the eggplant into discs of about 1/4-1/2 inch thickness, spread it on a plate and sprinkle salt and leave it for 15 minutes.
2Wash it under flowing water and wipe it dry with tissue paper. Heat a flat skillet and drizzle some oil and arrange all the eggplant slices on the hot pan . Brush each piece with olive oil and season with salt and pepper.
3Cook it on each side for 10 minutes until the eggplant is cooked and golden brown in colour. Remove onto a plate once done.
4Add all the ingredients into a blender and blitz it into a smooth paste check for seasoning. Keep it aside.
5Heat a flat skillet, add oil and saute the ginger, garlic and onion till the onions turn translucent. Once done add the capsicum and saute till it is cooked. Finally add the red chili sauce give it a stir. Once done keep it aside.
6Take each egg plant roundels and add a tablespoon of pesto and smear it evenly and garnish it with sauteed vegetables and cut tofu on top.
7Serve the Grilled Eggplant With Spirulina Basil Pesto and Tofu Recipe as an Party Appetizer along with a party meal of Cheesy Baked Spaghetti Pasta Recipe In Tomato Basil Sauce and Red Wine Sangria Cocktail Recipe