Grilled Eggplant With Spirulina Basil Pesto and Tofu Recipe

Grilled Eggplant With Basil Pesto and Tofu Recipe is a simple recipe which can be served as a party appetizer or an evening snack during tea time. Try this easy Grilled eggplant topped with some fresh creamy Spirulina basil pesto , sauteed bell peppers and fresh silken tofu. This is a perfect snack or appetizer to make with absolutely no hassle.  Brinjal (Baingan / Eggplant), Tofu, Basil leaves, Mint Leaves (Pudina), Spirulina, Whole Almonds (Badam), Garlic, Tofu, Black pepper powder, Salt, Extra Virgin Olive Oil, Onion, Yellow Bell Pepper (Capsicum), Green Bell Pepper (Capsicum), Black pepper powder, Garlic, Ginger, Red Chilli sauce, Extra Virgin Olive Oil   1 Brinjal (Baingan / Eggplant) , cut into roundels 4 tablespoons Tofu , cut into cubes Spirulina Basil Pesto 1 cup Basil leaves 1/2 cup Mint Leaves (Pudina) 1 tablespoon Spirulina 1/2 cup Whole Almonds (Badam) , blanched ,skin peeled 4 cloves Garlic 1/2 cup Tofu 1 teaspoon Black pepper powder 2 teaspoon Salt 1/4 cup Extra Virgin Olive Oil For the topping 1 Onion , sliced 1 Yellow Bell Pepper (Capsicum) , sliced 1 Green Bell Pepper (Capsicum) , sliced 1/2 teaspoon Black pepper powder 4 cloves Garlic , chopped 1 inch Ginger , chopped 2 teaspoon Red Chilli sauce 1 tablespoon Extra Virgin Olive Oil     10   30     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.