Brinjal And Tempeh Bake With Pomegranate Glaze Recipe

Name: Brinjal and Tempeh Bake with Pomegranate Glaze
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Cuisine: Fusion
Ingredients: 100 g Premium Coriander Leaves Without Roots; 250 g Small-Purple Brinjal (Baingan); 100 g Sambar Onion Peeled; 750Ml Yamama Pomegranate Grenadine Molasses; 900 G Kikkoman Naturally Brewed Dark Soy Sauce; 100 g X 3 Mtr Coriander Powder Combo; 850 g Oleev Smart Vitafit Edibale Vegetable Oil; 70 g Namakwali Authentic Mix Seasoning Flavoured Salt; 200 g Hello Tempayy Simply Natural Tempeh Crumbles; 500 g Rivaaj Coriander Cumin Powder / Dhania Jeera Powder; 100 g Salt; 500 g Tomato - Hybrid; 200 g Hommade Tomato Puree; - TATA SAMPANN TURMERIC POWDER

Fusion cuisine

Brinjal and Tempeh Bake with Pomegranate Glaze recipe

About this recipe

A hearty and diabetic-friendly dinner featuring baked aubergine, golden tofu, and tender lentils in a spiced tomato sauce, finished with a tangy pomegranate glaze.

Ingredients

100 g Premium Coriander Leaves Without Roots
250 g Small-Purple Brinjal (Baingan)
100 g Sambar Onion Peeled
750Ml Yamama Pomegranate Grenadine Molasses
900 G Kikkoman Naturally Brewed Dark Soy Sauce
100 g X 3 Mtr Coriander Powder Combo
850 g Oleev Smart Vitafit Edibale Vegetable Oil
70 g Namakwali Authentic Mix Seasoning Flavoured Salt
200 g Hello Tempayy Simply Natural Tempeh Crumbles
500 g Rivaaj Coriander Cumin Powder / Dhania Jeera Powder
100 g Salt
500 g Tomato - Hybrid
200 g Hommade Tomato Puree
- TATA SAMPANN TURMERIC POWDER

Instructions

1. Preheat the oven to 180° C (356° F).
2. Chop 1 aubergine into small chunks and place on a non-stick oven tray. Drizzle over 2 tablespoons of vegetable oil and toss to coat. Bake for 20 to 25 minutes until softened and slightly crispy.
3. Drain 300 g of tempeh and cut into chunks.
4. Heat 1 tablespoon of vegetable oil in a pan over medium heat. Fry the tempeh pieces gently, turning occasionally, until golden on all sides.
5. In a small bowl, mix 1 tablespoon of pomegranate molasses, 1 tablespoon of soy sauce, and 1 teaspoon of chili powder. Add the tempeh pieces to the bowl and toss to coat. Let them marinate while preparing the sauce.
6. Finely chop 1/2 an onion. Heat 1 tablespoon of vegetable oil in a pan over medium heat and sauté the onion until softened.
7. Add 2 teaspoons of ground coriander, 2 teaspoons of coriander cumin powder, and 1 teaspoon of chili powder to the pan. Stir and cook for 1-2 minutes to release the aromas.
8. Add 200 g of tomato puree to the pan. Stir well and cook for 10 minutes over medium heat until the sauce thickens. Season with salt to taste.
9. Add the roasted aubergine and marinated tempeh to the sauce. Stir gently to combine and simmer over low heat for 10 minutes to meld the flavors.
10. Garnish with freshly chopped coriander leaves before serving.