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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

Sliced tempeh grilled in a pan with harissa, served with tender eggplant and caramelized onions. An intensely flavored North African dish.

26 min2 servings330 kcalDifficulty: Easy

Ingredients

250 g tempeh
1 piece eggplant
1 piece red onion
1 tbsp harissa
1 tbsp olive oil
2 tbsp fresh cilantro

Instructions

Step 1
Cut the tempeh into slices, the eggplant into cubes, and the onion into quarters.
Step 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.
Step 3
In the same skillet, sauté the eggplant and onion for 8 minutes until they are tender and golden.
Step 4
Return the tempeh, stir, sprinkle with fresh cilantro, and serve.

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