skish
IT

Roast tempeh with aubergine and cherry tomatoes

A summer traybake full of southern aromas.

  • 35 min
  • 1 serving
  • Vegan
  • Italian cuisine
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Roast tempeh with aubergine and cherry tomatoes

Per serving

Calories
427 kcal
Protein
30.6 g
Carbohydrates
32.3 g
Fat
23.9 g

Values computed from the ingredients with USDA FoodData Central and the CREA tables.

Ingredients

For 1 serving

  • Tempeh130 g
  • Eggplant250 g
  • Cherry tomatoes150 g
  • Basil5 g
  • Dried oregano1 teaspoon
  • Garlic1 clove
  • Extra virgin olive oil2 teaspoons
  • Saltto taste

Contains: soy,

In season: June – September

Method

  1. Turn the oven on to 210 °C (fan). Wash and trim the aubergines and cut them into cubes of about 2 cm; cut the tempeh into cubes of the same size; wash and halve the cherry tomatoes; crush the garlic clove.
  2. In a baking dish toss the aubergines, tempeh and tomatoes with the oil, garlic, oregano and salt, spreading everything in a single layer.
  3. Bake at 210 °C for 25 minutes, stirring halfway, until the aubergines are soft and golden and the tomatoes have shrivelled.
  4. Remove the garlic and finish with the basil torn by hand.

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