Pan-Fried Tempeh with Harissa, Eggplant, and Onions

Name: Pan-Fried Tempeh with Harissa, Eggplant, and Onions
Prep time: 8 min
Cook time: 18 min
Total time: 26 min
Yield: 2 portions
Ingredients: 250 g tempeh; 1 piece eggplant; 1 piece red onion; 1 tbsp harissa; 1 tbsp olive oil; 2 tbsp fresh cilantro

Temps

26 min

Difficulté

facile

Ingrédients

Budget

~4-6 €

Valeurs nutritionnelles

Score santé

Bon · /100

330 kcal

par portion

23 gProtéines

19 gLipides

18 gGlucides

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Etapes

1
Cut the tempeh into slices, the eggplant into cubes, and the onion into quarters.
5 min
2
Heat the olive oil in a large skillet over medium-high heat. Sear the tempeh slices with harissa for 3 minutes on each side. Set aside.
7 min
3
In the same skillet, sauté the eggplant and onion for 8 minutes until they are tender and golden.
8 min
4
Return the tempeh, stir, sprinkle with fresh cilantro, and serve.
3 min