Tempeh with Eggplant

Name: Tempeh with Eggplant
Prep time: 20 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: Asian, Japanese
Ingredients: 4 baby eggplants; Salt; 1 Red Onion; 1 chili pepper; 400 g tempeh; 40 ml peanut oil; 3 tbsp light soy sauce; 4 tbsp ketjap manis; coriander leaves (for garnish)

Prep: 20min

| Servings: 4 | Cook: 15min

Tempeh with eggplant is a recipe featuring fresh ingredients from the fruit-vegetable category. Try this and other recipes from Spoonsparrow!

Ingredients

4 baby eggplants
Salt
1 Red Onion
1 chili pepper
400 g tempeh
40 ml peanut oil
3 tbsp light soy sauce
4 tbsp ketjap manis
coriander leaves (for garnish)

Instructions

1.
Wash and trim the eggplants, then cut into thick slices. Salt them and let sit in a sieve for about 20 minutes; pat dry with kitchen paper afterwards.
2.
Peel and finely dice the onion. Wash, trim, and deseed the chili pepper; chop it. Dice the tempeh.
3.
Heat peanut oil in a large non-stick pan or wok. Stir-fry the eggplants and tempeh constantly for about 10 minutes. Add onions and chili, cook another ~2 minutes, then deglaze with soy sauce and ketjap manis. Toss briefly and serve in bowls. Garnish with fresh coriander and provide wooden skewers on the side.