Eggplant and tomato breakfast hash with crispy tempeh

Eggplant and tomato breakfast hash with crispy tempeh

3.3 12 valutazioni

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

Vuoi preparare questa ricetta?

Questa e altre 100 000 ricette ti aspettano!

Registrati per una prova gratuita di 30 giorni e scopri tutto il mondo Cookidoo®.

Registrati gratis Ulteriori informazioni

Presente anche in

Plant to Plate 120 ricette
Australia e Nuova Zelanda

Ti potrebbe interessare anche...

Thai tofu and sweet potato cakes

30min

Carrot, capsicum and pistachio pilaf

1h

Roasted eggplant

1h 35min

Hoisin tofu with brown rice

50min

Savoury tofu quiche

1h 30min

Asparagus and pea omelette

20min

Tofu scramble

25min

Eggplant with burghul

55min

Honey ginger tofu with greens

2h 25min

Sweet and sour tempeh

50min

Green goddess pizza

1h 30min

Broccoli almond soup

30min