Ingredients: Brinjal (Baingan / Eggplant) - cut into roundels, tablespoons Tofu - cut into cubes, cup Basil leaves, cup Mint Leaves (Pudina), tablespoon Spirulina, cup Badam (Almond) - blanched , cloves Garlic, cup Tofu, teaspoon Black pepper powder, teaspoon Salt, cup Extra Virgin Olive Oil, Onion - sliced, Yellow Bell Pepper (Capsicum) - sliced, Green Bell Pepper (Capsicum) - sliced, teaspoon Black pepper powder, cloves Garlic - chopped, inch Ginger - chopped, teaspoon Red Chilli sauce, tablespoon Extra Virgin Olive Oil, Vegetarian diet
Instructions: 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.Wash 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.Cook it on each side for 10 minutes until the eggplant is cooked and golden brown in colour. Remove onto a plate once done.To Make the Spirulina Basil Pesto Add all the ingredients into a blender and blitz it into a smooth paste check for seasoning. Keep it aside.To make the Vegetable ToppingHeat 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.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. 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