Slice the eggplant into 1/4-1/2 inch thick discs.

Spread eggplant slices on a plate and sprinkle with salt.

Let it sit for 15 minutes.

Wash the eggplant under flowing water and wipe dry with tissue paper.

Heat a flat skillet and drizzle some oil.

Arrange eggplant slices on the hot pan.

Brush each slice with olive oil, salt, and pepper.

Cook each side for 10 minutes until golden brown and cooked.

Remove eggplant from skillet and set aside.

To make the Spirulina Basil Pesto, add basil leaves, spirulina, black pepper, almonds, garlic to a blender.

Blitz into a smooth paste and check seasoning.

Set pesto aside.

To make the Vegetable Topping, heat a flat skillet, add oil, and saute ginger, garlic, and onion until translucent.

Add capsicum and saute until cooked.

Add red chili sauce and stir.

Set vegetable topping aside.

To assemble, take each eggplant roundel, add a tablespoon of pesto, and smear evenly.

Garnish with sauteed vegetables and cut tofu on top.

Serve as a party appetizer.