By Juna
Eggplant & Tempeh Sandwich
7 steps
Prep:1hCook:20min
How did this sandwich come to be?
1. Loving my bean harissa in this weather.
2. I had tempeh in the fridge that I got for a menu I was creating for a friend’s restaurant and she requested tempeh.
If you are avoiding soy, exclude tempeh from your recipe.
Updated at: Wed, 22 Nov 2023 10:43:22 GMT
Nutrition balance score
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Ingredients
2 servings
4slices sourdough bread
2 tblbean harissa
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eggplant
0.5avocado
spinach
olive oil
Ceylon cinnamon
Salt
rock/sea
black pepper
Tempeh
Instructions
Tempeh
Step 1
Let’s start with making the marinade. Whisk together all the ingredients.
Step 2
Slice the tempeh into half an inch slices, and marinate the slices for a minimum of one hour. (You can refrigerate the marinated tempeh for a day)
Step 3
After an hour, cook the tempeh on a heated skillet or in the oven. Once golden, take off heat.
The rest of the sandwich
Step 4
Slice the eggplant into 0.5inch slices. Massage with salt, oil and a sprinkle of cinnamon.
Step 5
On a heated skillet or griddle, cook the eggplant on each side until tender and golden.
Step 6
In a pot, boil salted water. Once boiling, drop the spinach in for 15 seconds and then strain out. Dip the spinach in an ice bath (a bowl with cold water and ice cubes), this will stop the cooking of the spinach. Why do we blanch the spinach instead of adding it raw? Start a conversation if you are interested.
Step 7
Slice the avocado & salt. You can squeeze a lime or lemon for it not go dark.
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