Grilled Eggplant with Spirulina Basil Pesto and Tofu Recipe
Grilled Eggplant with Spirulina Basil Pesto and Tofu is an effortless yet flavorful dish perfect for serving as an appetizer at a party or a light snack during tea time. This delightful recipe features tender grilled eggplant slices, topped with a creamy spirulina basil pesto, sautéed bell peppers, and fresh silken tofu. It’s a vibrant and healthy option for any occasion, combining the earthy flavors of eggplant with the refreshing zest of mint and basil. Simple to prepare and satisfying, this dish makes for an ideal vegetarian appetizer that everyone will enjoy.
Cuisine: Continental
Course: Appetizer
Diet: Vegetarian
Ingredients
| Ingredients | Quantity |
|---|---|
| Brinjal (Baingan / Eggplant) | 1, cut into roundels |
| Tofu | 4 tablespoons, cut into cubes |
| Basil leaves | 1 cup |
| Mint leaves (Pudina) | 1/2 cup |
| Spirulina | 1 tablespoon |
| Whole almonds (Badam) | 1/2 cup, blanched and skin peeled |
| Garlic | 4 cloves |
| Tofu | 1/2 cup |
| Black pepper powder | 1 teaspoon |
| Salt | 2 teaspoons |
| Extra virgin olive oil | 1/4 cup |
| Onion | 1, sliced |
| Yellow bell pepper (Capsicum) | 1, sliced |
| Green bell pepper (Capsicum) | 1, sliced |
| Black pepper powder | 1/2 teaspoon |
| Garlic | 4 cloves, chopped |
| Ginger | 1 inch, chopped |
| Red chili sauce | 2 teaspoons |
| Extra virgin olive oil | 1 tablespoon |
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Instructions
-
Prepare the Eggplant:
Start by slicing the eggplant (brinjal) into round discs about 1/4 to 1/2 inch thick. Place the slices on a plate and sprinkle a little salt over them. Let the slices sit for 15 minutes to draw out excess moisture. After 15 minutes, wash the eggplant slices under running water and gently pat them dry with tissue paper to remove any residual moisture and salt. -
-
Grill the Eggplant:
Heat a flat skillet or grill pan over medium heat. Drizzle a small amount of extra virgin olive oil onto the pan. Once the oil is hot, arrange the eggplant slices on the skillet. Brush each slice with a little more olive oil, and season with black pepper and salt. Grill each side for about 10 minutes, or until the eggplant is golden brown and cooked through. Once done, remove the slices from the pan and set them aside on a plate. -
Prepare the Spirulina Basil Pesto:
While the eggplant is grilling, prepare the spirulina basil pesto. In a food processor or blender, combine the basil leaves, mint leaves, spirulina powder, whole almonds, garlic cloves, tofu, black pepper powder, and salt. Drizzle in the extra virgin olive oil gradually while blending until the mixture forms a smooth, creamy pesto. Taste and adjust seasoning if needed. -
Sauté the Vegetables:
In a separate pan, heat a tablespoon of extra virgin olive oil over medium heat. Add the sliced onion, yellow bell pepper, and green bell pepper. Sauté the vegetables for about 5-7 minutes until they soften and become lightly caramelized. Add the chopped garlic, ginger, and black pepper powder, and cook for an additional 2 minutes. Stir in the red chili sauce and cook for another minute, ensuring the vegetables are evenly coated with the sauce. -
Assemble the Dish:
To assemble, place the grilled eggplant slices on a serving platter. Top each slice with a generous spoonful of spirulina basil pesto. Then, add the sautéed bell peppers and tofu cubes on top of the pesto. Drizzle any remaining sautéed vegetables and sauce over the dish for extra flavor. -
Serve and Enjoy:
Serve your Grilled Eggplant with Spirulina Basil Pesto and Tofu warm or at room temperature. This dish can be enjoyed as a standalone appetizer or paired with your favorite drinks for a delightful snack.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | Approx. 120 kcal |
| Protein | 6 g |
| Carbohydrates | 10 g |
| Fat | 8 g |
| Fiber | 3 g |
| Sodium | 250 mg |
| Sugars | 4 g |
Tips:
- Make it Spicy: Add a pinch of cayenne pepper or more red chili sauce for an extra kick of spice.
- Vegan Variation: Ensure the tofu used is firm or silken for the best texture, and opt for a dairy-free pesto by using a vegan-friendly almond or cashew cheese if needed.
- Presentation Tip: Garnish with fresh basil leaves or a drizzle of extra olive oil before serving to enhance both flavor and appearance.
- Storage: This dish is best enjoyed fresh, but if you have leftovers, store the grilled eggplant and pesto separately in airtight containers in the refrigerator for up to 2 days.
Grilled Eggplant with Spirulina Basil Pesto and Tofu is a vibrant, nutritious dish that combines the health benefits of spirulina, tofu, and fresh vegetables. It’s perfect for those seeking a light yet filling appetizer or snack, with the earthy, smoky flavor of grilled eggplant complemented by the creamy, vibrant pesto. Ideal for anyone following a vegetarian or vegan diet, it’s an effortlessly impressive dish that will elevate your meal table.
