How to Make It
Preheat oven to 400°F. Stir together harissa, oil, honey, salt, and crushed red pepper (if using) in a large bowl. Add tempeh; toss to coat. Arrange tempeh on a large rimmed baking sheet; reserve remaining harissa mixture in bowl.
Bake tempeh 10 minutes; remove from oven. Add eggplant and scallions to reserved harissa mixture in bowl; toss to coat. Arrange eggplant mixture around tempeh on baking sheet. Return to oven, and bake at 400°F until tender and lightly browned, 20 to 25 minutes. Stir in parsley and lime juice.
Transfer to a platter; sprinkle with almonds. Serve immediately.