Pomegranate-Glazed Eggplant with Tempeh

by Jen

I made this for my friend James who was visiting from Pittsburgh this weekend.  I also prepared a salad with lettuce and strawberries.

Jen: So I’m sorry this is such a girly meal.

James: Don’t worry, it looks great.

Jen: Oh, but I have some bread I can serve with it!

James: …Am I the first man you’ve cooked for?

It was good.  The pomegranate molasses and lemon zest gave it a strong tangy flavor.

Recipe Source: Super Natural Every Day p. 146 — see the book for a more informative picture!

Ingredients I used:

  • 1 graffiti eggplant, cut in 1 inch pieces
  • 8 oz tempeh, cut in 1/2 inch cubes
  • 1 small sweet potato, cut in 1/2 inch pieces
  • zest of 1 lemon
  • 1 tsp sea salt
  • 3 medium cloves garlic, smashed
  • 1/4 tsp red pepper flakes
  • 1/3 cup pomegranate molasses (we got ours at Arax)
  • 1/3 cup olive oil
  • 1/3 cup chopped fresh cilantro
  • 1/4 cup crumbled feta cheese

Instructions I followed:

  • Make a garlic paste by chopping the garlic and salt together.  Add the red pepper flakes, pomegranate molasses, and olive oil, and mix until it’s a thick, unified glaze.
  • Toss the eggplant, tempeh, sweet potato, and lemon zest with most of this glaze.
  • Bake for 30 minutes at 350°F. Stir everything and add the rest of the glaze.  Return to oven and bake until everything is soft — for me, this was about 10 more minutes.
  • Serve with the cilantro and feta.
Advertisements

Leave a Comment!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: