Eggplant and tomato breakfast hash with crispy tempeh

Eggplant and tomato breakfast hash with crispy tempeh

3.3 12 valutazione

Prep. 20min

Totale 40min

4 portions

Ingredienti

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

Difficoltà

facile

Valori nutritivi per 1 portion

Proteine 20.8 g

Calorie 2070.1 kJ / 492.9 kcal

Grassi 33.4 g

Fibre 7.8 g

Carboidrati 24.5 g

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Presente anche in

Plant to Plate 120 ricette
Australia e Nuova Zelanda

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