• eggplant
  • olive oil
  • pesto sauce: bazil, olive oil, DRY tofu cheese, pine nuts


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: