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Pesto Eggplant
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


more Free recipe and All Free recipe

 

More Vegetarian Recipes

1. Italian Cabbage

2. Fresh Ginger Yams

3. Vegan Eggnog

4. Quinoa Pine Nut Pilaf

5. Polenta with Vegan Tomato and Sausage Sauce

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