Ingredients (use vegan versions):
- eggplant
- olive oil
- pesto sauce: bazil, olive oil, DRY tofu cheese, pine nuts
Directions:
Slice eggplant into rounds 1/4" thick - you can either peel
the eggplant or leave as is.
Lay on cookie sheet.
Combine in food processor: one bunch washed fresh basil
leaves, 1/4 cup olive oil, 4 oz. pine nuts and 2 oz. VERY
DRY tofu cheese (white). Blend until a paste.
Spread pesto on eggplant enough to cover entire surface -
about 1/16".
Place on BBQ grill using indirect heat and grill/bake for 15
minutes.
Serves: 4-6
Preparation time: 5 - 60 min
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