Pan-Fried Tempeh with Harissa, Eggplant, and Onions
Temps
26 min
Difficulté
facile
Ingrédients
6
Budget
~4-6 €
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Valeurs nutritionnelles
Score santé
Bon · /100
330 kcal
par portion
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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
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