Baked Aubergine And Tempeh With Spiced Lentils Recipe

Fusion cuisine

Baked Aubergine and Tempeh with Spiced Lentils recipe

About this recipe

A hearty and flavorful vegan dinner featuring baked tofu, roasted aubergine, and spiced lentils in a rich tomato sauce, finished with a touch of pomegranate molasses for a tangy-sweet kick.

Ingredients

  • - Schwartz Coriander Leaf Jar
  • Pack Of 2 Aubergine/Eggplant Medium (Pack Of 2)
  • 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
  • 400G Petti 100% Italian Chopped Tomatoes
  • 225G Ebru Pomegranate Molasses, 225G
  • 150 Ml Artisan Soy Sauce - Kioke Damashii 3 Yr Old, 150Ml
  • - Chilli Powder Rajah
  • - Jalpur Coriander Powder Dhana Powder
  • 100G Chinese Five Spice Pouch, 100G
  • 25G Heera Whole Long Chilli 25g
  • - Ktc Vegetable Oil
  • - Mill & Mortar Finishing Salt Flakes Gift Set
  • 400 g Manning Impex Frozen Tempeh 400G

Instructions

  1. 1. Preheat the oven to 180° C (356° F).
  2. 2. Chop 1 aubergine into small chunks and place them on a non-stick oven tray. Drizzle with 2 tablespoons of vegetable oil and toss to coat. Bake for 20 to 25 minutes until softened and slightly crispy.
  3. 3. Drain 300 g of tempeh and cut into chunks.
  4. 4. Heat 1 tablespoon of vegetable oil in a frying pan over medium heat. Fry the tempeh pieces, turning occasionally, until golden on all sides. Remove from heat.
  5. 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. 6. Finely chop 1/2 an onion. Heat 1 tablespoon of vegetable oil in a saucepan over medium heat and gently fry the onion until softened.
  7. 7. Add 2 teaspoons of ground coriander, 2 teaspoons of five-spice powder, and 1 teaspoon of chili powder to the onion. Fry for 1-2 minutes, stirring, and add a splash of water if needed to prevent sticking.
  8. 8. Add 400 g of tinned tomatoes and 2 whole chilis (pierced with a knife) to the saucepan. Cook on medium heat for 10 minutes, stirring occasionally, until the sauce thickens. Season with salt to taste.
  9. 9. Stir in 125 g of chopped aubergine and heat through for 2-3 minutes.
  10. 10. Add the roasted aubergine and marinated tempeh to the sauce. Stir gently to combine and simmer on low heat for 10 minutes.
  11. 11. Serve hot, garnished with freshly chopped coriander leaves.