Eggplant and tomato breakfast hash with crispy tempeh

Eggplant and tomato breakfast hash with crispy tempeh

3.3 12 évaluations

Prép. 20min

Total 40min

4 portions

Ingrédients

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

Niveau

facile

Infos nut. par 1 portion

Protides 20.8 g

Calories 2070.1 kJ / 492.9 kcal

Lipides 33.4 g

Fibre 7.8 g

Glucides 24.5 g

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Également présenté dans

Plant to Plate 120 Recettes
Australie et Nouvelle-Zélande

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