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.