YOUR SOLIN GENERATED RECIPE
Herb-Roasted Eggplant Steaks with Garlic Tahini Sauce
Savor a hearty, plant-powered dish featuring thick slices of roasted eggplant dressed in aromatic herbs and smothered in a creamy garlic tahini sauce. Enhanced with roasted tempeh and chickpeas, each bite delivers a delightful blend of smoky, tangy, and savory flavors, perfect for a nourishing meal any time of day.
INGREDIENTS
1 medium Eggplant (~300g)
1 tbsp Tahini (~15g)
1 tsp Olive Oil (~4.5g)
2 cloves Garlic
1 tbsp Lemon Juice (~15g)
100g Tempeh
0.5 cup Chickpeas (~82g)
2 tbsp Fresh Rosemary & Thyme
Salt and Pepper to taste
PREPARATION
Preheat the oven to 425°F. Slice the eggplant into 1-inch thick steaks along its length. Arrange the steaks on a baking tray lined with parchment paper.
Drizzle the eggplant with olive oil and sprinkle with salt, pepper, and the chopped fresh herbs. Roast in the oven for about 25-30 minutes until the eggplant is tender and golden around the edges.
While the eggplant roasts, prepare the garlic tahini sauce. In a small bowl, combine tahini, lemon juice, crushed garlic from 2 cloves, a pinch of salt, and a couple of tablespoons of warm water to achieve a smooth, pourable consistency.
Cube the tempeh and season lightly with salt and pepper. In a non-stick pan over medium heat, sauté the tempeh cubes until they are golden on all sides, about 5-7 minutes.
Rinse and drain the chickpeas. Optionally, for added texture, you can roast them in the oven for an additional 10 minutes with a pinch of salt.
Assemble the dish by plating the roasted eggplant steaks, topping with roasted chickpeas and sautéed tempeh cubes, and drizzling generously with the garlic tahini sauce.
Serve warm, garnished with a sprinkle of fresh herbs if desired.