Tempeh and Baba Ganoush
Tempeh and Baba Ganoush
This week we share a recipe for Baba Ganoush topped with crispy tempeh and it was incredibly delicious!
Ingredients
- 2 large eggplants
- 1/4 cup tahini
- 3 tbsp lemon juice
- 1-2 cloves garlic, minced
- 1/4 tsp smoked paprika
- Salt and black pepper to taste
- For the Crispy Tempeh Topping:
- 4 oz Tootie’s Tempeh, crumbled
- 1/4 cup thin sliced red onion
- 1 tbsp avocado oil
- 1 tsp tomato paste
- 1 tsp tamari or soy sauce
- 1/2 tsp cumin
- 1/4 tsp chili flakes or chili crisp (optional)
Instructions
- Roast the eggplants: preheat your oven to 400°F. Pierce the eggplants a few times with a fork and rub olive oil on the cut side and roast with cut side face down for 35-45 minutes until the flesh is completely soft. Let them cool slightly, then scoop out the flesh and drain off any excess liquid.
- Make the Baba Ganoush: Combine the eggplant flesh, tahini, lemon juice, garlic, and smoked paprika in a bowl. Use an immersion blender or mash until smooth and creamy, then season with salt and pepper.
- Cook the Tempeh: Heat your oil in a skillet over medium heat. Add the crumbled tempeh and onion and sauté until they begin to brown and turn crispy. Stir in the tomato paste, tamari, cumin, and chili flakes. Continue to stir-fry for another 3-5 minutes until the tempeh is deeply flavorful.
- Assemble: Spread the baba ganoush onto a shallow plate or bowl with rice. Top with the warm, crispy tempeh crumbles, a garnish of fresh parsley and then add your favorite veggies. We used cauliflower, red cabbage, tomatoes, scallions, pickles, greek olives, but forgot the avocado slices!