Made from roasted red peppers and chiles, harissa (a.k.a. "Moroccan ketchup") is a flavor bomb that transforms this dish. Its chunky texture helps it cling to the eggplant and tempeh, which roast up crispy, glazed, and delicious.
If you can’t find Japanese eggplant at your grocery store or local Asian market, regular eggplant will work just fine.
3 tablespoons harissa
3 tablespoons olive oil
2 tablespoons honey
1 teaspoon kosher salt
1/4 teaspoon crushed red pepper (optional)
1 (8-oz.) pkg. tempeh, cut into 1/2-inch pieces
1 pound Japanese eggplant, cut into 1 1/2-inch pieces
4 Unit scallions, cut into 1-inch pieces
3 tablespoons chopped fresh flat-leaf parsley
1 tablespoon fresh lime juice
1/4 cup toasted sliced almonds
Added sugars 9g
Calcium 9% DV
Potassium 7% DV
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.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.