• Nikki Wagner

Sauteed Eggplant & Tempeh


......with Roasted Harissa Vegetables and Pear & Berry Crumble (Preserved Lemon & Parsley Yogurt Dressing, too). Ingredients:

Olive oil Red onion, sliced 8 small eggplant, sliced 1 zucchini, sliced Garlic × 2, finely chopped 1 pack tempeh, cubed 1 bunch (8) silverbeet (chard) or spinach leaves, shredded 1 x chili, diced Salt to taste

Heat oil in pan on high and sautee onion for a few minutes until slightly brown; add eggplant and zucchini. Brown eggplant and zucchini, then add other ingredients and finish cooking. Preserved Lemon Yogurt:

Yogurt Preserved lemon, diced fine Parsley, diced

Salt & pepper to taste

Mix all ingredients together.


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