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Sauteed Eggplant & Tempeh

April 7, 2019

 

 

......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, di
ced

Salt & pepper to taste

 

Mix all ingredients together.

 

 

 

 

 

 

 

 


 

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