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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
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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

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Australia and New Zealand

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