Sautéed Eggplant and Tempeh with Sweet Miso Sauce
 
Ingredients
  • 2 small to medium eggplants
  • 100g (3.6 oz) tempeh
  • 1 tsp sesame oil
  • 1 tsp vegetable oil
  • 2 pinches of salt
  • 1 tsp potato starch
  • 1 -2 tsp grated ginger
  • *sauce
  • 1 TBS miso
  • 1 TBS mirin
  • 1 TBS agave nector
  • 1 TBS water
  • ½ tsp soy sauce
  • *optional
  • sesame seed
Instructions
  1. Cut of the top of eggplants and cut them into quarter lengthwise
  2. Soak eggplants in water with a pinch of salt for 5 minutes
  3. Crumble tempeh by hand and set aside
  4. Mix all sauce ingredients in a bowl and set aside
  5. Put eggplants in a cold nonstick pan with their skin down and coat them with oil
  6. Put a lid on and turn on the heat (medium heat)
  7. Once it starts steaming, cook until eggplants become soft (about 3 minutes)
  8. Cook tempeh with a pinch of salt until it slightly browns
  9. Turn off the heat and sprinkle potato starch and stir to coat well
  10. Add grated ginger and eggplants and turn on the heat (medium heat)
  11. When the pan become warm, pour the sauce and cook until it thicken. When you serve, you can sprinkle sesame seeds (optional).
Recipe by Asian Vegan & Beyond at http://www.asianveganandbeyond.com/sauteed-eggplant-and-tempeh-with-sweet-miso-sauce/