Grilled Tempeh with Harissa and Eggplant
Temps
25 min
Difficulté
facile
Ingrédients
6
Budget
~4-6 €
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Valeurs nutritionnelles
Score santé
Bon · /100
340 kcal
par portion
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Etapes
- 1
Slice the tempeh into 1 cm thick pieces and cut the eggplant into thick rounds. Cut the tomatoes into wedges.
5 min
- 2
Mix the olive oil with harissa and brush onto the tempeh and eggplant.
3 min
- 3
Grill the tempeh for 4 minutes on each side, and the eggplant and tomatoes for 5 minutes on each side.
12 min
- 4
Plate and garnish with fresh mint leaves. Serve.
2 min
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