NUTRITION

SERVINGS

INGREDIENTS

1 medium Eggplant (300g)

150g Tempeh

1 cup Canned Tomatoes

0.5 tbsp Olive Oil

2 cloves Garlic

2 tbsp Fresh Basil

1 tsp Dried Oregano

Salt and Pepper to taste

PREPARATION

• 1

  Preheat the oven to 400°F (200°C) and line a baking tray with parchment paper.

• 2

  Slice the eggplant into 1/2-inch rounds. Lightly sprinkle both sides with salt and let sit for 10 minutes to draw out moisture, then pat dry.

• 3

  In a small bowl, combine the olive oil, minced garlic, dried oregano, and a pinch of salt and pepper.

• 4

  Brush the eggplant slices with the olive oil mixture and arrange them on the baking tray. Roast in the preheated oven for 20-25 minutes, flipping halfway through, until they become golden and crispy on the edges.

• 5

  While the eggplant roasts, slice the tempeh into 1/4-inch thick pieces. In a separate pan over medium heat, lightly sauté the tempeh in a teaspoon of olive oil with a pinch of salt until browned on both sides, about 5-7 minutes.

• 6

  In a small saucepan, heat the canned tomatoes over medium heat. Add chopped garlic, a tablespoon of fresh basil, and season with salt and pepper. Allow it to simmer for 5-7 minutes to meld the flavors.

• 7

  To serve, layer the roasted eggplant on a plate, top with a few pieces of sautéed tempeh, and generously spoon over the warm tomato basil sauce. Garnish with the remaining fresh basil.

• 8

  Enjoy this flavorful, protein-packed meal while warm!