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

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

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Plant to Plate 120 Recipes
Australia and New Zealand

You might also like...

Slow cooked beans with walnut pesto (TM5)

20 h 15min

Millet cashew stir-fry

30min

Raw zucchini bolognaise (Thermomix® Spiralizer, using modes)

15min

Raw pumpkin and zucchini curry

25min

Mixed mushroom burgers

50min

Eggplant and porcini bites with turmeric tahini dressing

55min

Pea and garden mint fritters

25min

Vegan moussaka

1 h 50min

Millet-stuffed cabbage rolls with mushroom sauce

1 h 40min

Tofu scramble

25min

Chilli con tempeh

20min

Curried chickpea and lentil sandwich filling

40min