Grilled Eggplant With Spirulina Basil Pesto and Tofu Recipe

Step 1: To 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

Step 2: Wash it under flowing water and wipe it dry with tissue paper

Step 3: Heat a flat skillet and drizzle some oil and arrange all the eggplant slices on the hot pan

Step 4: Brush each piece with olive oil and season with salt and pepper

Step 5: Cook it on each side for 10 minutes until the eggplant is cooked and golden brown in colour

Step 6: Remove onto a plate once done

Step 7: To Make the Spirulina Basil Pesto Add all the ingredients into a blender and blitz it into a smooth paste check for seasoning

Step 8: Keep it aside

Step 9: To make the Vegetable ToppingHeat a flat skillet, add oil and saute the ginger, garlic and onion till the onions turn translucent

Step 10: Once done add the capsicum and saute till it is cooked

Step 11: Finally add the red chili sauce give it a stir

Step 12: Once done keep it aside

Step 13: To assemble the Grilled Eggplant With Spirulina Basil Pesto and Tofu RecipeTake 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

Step 14: Serve 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