Basil Eggplant and Tempeh
Serves 4
Preparation Time: 15 minutes
Cooking Time: 20 minutes
When I saw the package of fresh basil in the store, I totally started craving basil and eggplant. I know, interesting craving, huh? Nutritionally speaking, it sure beats my normal craving of raisin toast…yummm…raisin toast!
Anyway, here is the recipe I came up with. Serve this with a side of brown rice or quinoa.
1 8-oz package tempeh, cubed
2 Tablespoons olive or coconut oil
1 red onion, sliced
1 shallot, minced
3 cloves garlic, minced
1 large green bell pepper, sliced into thin strips
pinch red chili flakes and black pepper
2 medium sized eggplants, peeled and diced
2 Tablespoons tamari
1 Tablespoon agave nectar
1 cup vegetable stock
1 Tablespoon arrowroot
20-25 fresh basil leaves, left whole if small, chopped if large
In a steamer basket, steam tempeh cubes for 20 minutes, set aside.
Heat oil in a wok or skillet over medium-high heat. Add 1 Tablespoon oil, and add onions, shallots, garlic and peppers. Saute for 3-5 minutes, or until onions are getting clear. Sprinkle in red chili flakes and a generous pinch of black pepper. Saute for a minute or so and push to the sides of the pan. Add remaining oil in center of skillet and add eggplant and tempeh cubes. Fry until cubes get brown, turn and brown other side (about 5 minutes total) until eggplant cubes are pretty soft.
While eggplant is browning, whisk together the tamari, agave, stock and arrowroot until arrowroot is dissolved. When eggplant is brown and soft, add sauce to the pan, stirring for 1 minute. Add basil leaves and stir for just a minute until wilted and serve.
This recipe is a “taste” of my weekly meal plan. You get 4 healthy recipes, an organized shopping list and coupons to New Leaf Community Markets. Plus, you can try it FREE for one month–Subscribe Today!
Chef Jenny Brewer MS, CNS