Eggplant and tomato breakfast hash with crispy tempeh

Eggplant and tomato breakfast hash with crispy tempeh

3.3 12 ratings

Prep. 20 min

Total 40 min

4 portions

Ingredients

fresh mint leaves only
2 sprigs
fresh basil leaves only
1 sprig
eggplant (approx. 400 g), cut into pieces (approx. 2 cm)
1
salt plus extra for sprinkling
¼ tsp
extra virgin olive oil plus extra for greasing
25 g
garlic clove
1
tomato paste
2 tsp
Tabasco® sauce
1 - 2 dashes
ground black pepper
1 - 2 pinches
cherry tomatoes
250 g
sugar
1 pinch
tempeh (marinated or plain), cut into thin slices (approx. 5 mm)
300 g
toast
4 slices

Difficulty

easy

Nutrition per 1 portion

Protein 20.8 g

Calories 2070.1 kJ / 492.9 kcal

Fat 33.4 g

Fibre 7.8 g

Carbohydrates 24.5 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Plant to Plate 120 Recipes
Australia and New Zealand

You might also like...

Yasai miso ramen

35min

Blue cheese tofu dressing

5min

Millet-stuffed cabbage rolls with mushroom sauce

1h 40min

Sauerkraut salad

10min

Artichoke and bean ragout

1h 30min

Honey ginger tofu with greens

2h 25min

Vietnamese jackfruit rice paper rolls

1h

Green quinoa breakfast bowl (Post-natal)

35min

Brussels sprouts pasta with hazelnut dressing

30min

Spring greens with grapefruit

30min

Sweet and sour tempeh

50min

Kimchi queso dip

3h 15min