Grilled Eggplant with Spirulina Basil Pesto and Tofu Recipe
A delightful and vibrant appetizer, this Grilled Eggplant with Spirulina Basil Pesto and Tofu is the perfect combination of smoky, grilled eggplant, creamy pesto, and crisp vegetables. The spirulina in the pesto adds an unexpected burst of nutrition, while the tofu brings a satisfying texture. This dish is not only delicious but also full of vibrant colors, making it a showstopper for any party or gathering.
Ingredients
| Ingredient | 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 |
| Almonds (Badam), blanched | 1/2 cup |
| Garlic | 4 cloves |
| 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 (for topping) | 1/2 teaspoon |
| Garlic (for topping) | 4 cloves, chopped |
| Ginger (for topping) | 1-inch piece, chopped |
| Red chili sauce | 2 teaspoons |
| Extra virgin olive oil (for topping) | 1 tablespoon |
Preparation Time
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Servings
- Serves 4
Cuisine
- Continental
Course
- Appetizer
Diet
- Vegetarian
Instructions
Step 1: Prepare the Eggplant
Start by slicing the eggplant into 1/4-1/2 inch thick discs. Arrange the slices on a plate, sprinkle with salt, and allow them to sit for about 15 minutes. This step helps to draw out excess moisture and bitterness from the eggplant. After 15 minutes, wash the slices under running water to remove the salt, then gently pat them dry with a paper towel or tissue.
Step 2: Grill the Eggplant
Heat a flat skillet or grill pan over medium heat. Drizzle some olive oil on the pan and arrange the eggplant slices in a single layer. Brush each slice with extra virgin olive oil and season with a pinch of salt and freshly ground black pepper. Grill the eggplant for about 10 minutes on each side until it becomes tender and golden brown. Once done, remove the slices from the pan and set them aside.
Step 3: Make the Spirulina Basil Pesto
In a blender or food processor, combine the basil leaves, mint leaves, spirulina, blanched almonds, garlic, black pepper powder, and olive oil. Blend everything together until you achieve a smooth, vibrant green pesto. Taste the pesto and adjust the seasoning, adding more salt or pepper as needed. Set the pesto aside for later use.
Step 4: Prepare the Vegetable Topping
In the same skillet, add a tablespoon of olive oil and heat it over medium-high heat. Add the chopped ginger, garlic, and sliced onion to the pan. Sauté for 2-3 minutes, or until the onions turn translucent. Next, add the sliced yellow and green bell peppers (capsicum) and cook them until they soften, about 5 minutes. Once the peppers are tender, stir in the red chili sauce and cook for another minute, then remove from heat.
Step 5: Assemble the Dish
To assemble the Grilled Eggplant with Spirulina Basil Pesto and Tofu, place each grilled eggplant slice on a serving platter. Spread a tablespoon of spirulina basil pesto evenly on each slice. Top the pesto with the sautéed vegetable mixture and sprinkle the cubes of tofu over the top. The tofu adds a creamy, protein-packed element that complements the eggplant and pesto beautifully.
Step 6: Serve
Serve the Grilled Eggplant with Spirulina Basil Pesto and Tofu as a vibrant and nutritious appetizer. This dish pairs wonderfully with a party meal, such as Cheesy Baked Spaghetti Pasta in Tomato Basil Sauce or a refreshing Red Wine Sangria Cocktail.
Nutritional Information (Per Serving)
| Nutrient | Value |
|---|---|
| Calories | 180 kcal |
| Protein | 6g |
| Carbohydrates | 14g |
| Dietary Fiber | 5g |
| Sugars | 6g |
| Fat | 12g |
| Saturated Fat | 1.5g |
| Sodium | 550mg |
| Potassium | 550mg |
| Vitamin A | 20% DV |
| Vitamin C | 50% DV |
| Calcium | 10% DV |
| Iron | 15% DV |
Tips for Success:
- Spirulina: If you’re not familiar with spirulina, it’s a type of algae that is high in protein, vitamins, and minerals. It adds a unique earthy flavor to the pesto, so feel free to adjust the quantity if you prefer a milder taste.
- Eggplant Cooking Tip: If you’re using an outdoor grill, you can also grill the eggplant slices directly on the grates, but make sure to brush them with olive oil before grilling to prevent sticking.
- Vegan Option: For a fully vegan version, ensure that the tofu is firm and use plant-based red chili sauce.
- Make Ahead: Both the pesto and vegetable topping can be made in advance and stored in the fridge for up to 2 days, saving you time on the day of serving.
Why You’ll Love This Recipe
This Grilled Eggplant with Spirulina Basil Pesto and Tofu offers a rich and satisfying combination of flavors, from the smoky, tender eggplant to the herby pesto and crispy, protein-packed tofu. It’s the perfect starter to wow your guests with minimal effort. Plus, it’s vegetarian and can be easily customized for various dietary preferences. With its nutritional benefits from spirulina, almonds, and tofu, this dish is not only delicious but also a healthy addition to any meal.
Enjoy this vibrant appetizer at your next dinner party or family gathering!
