Ummmmm, Mariss, what is that title? Random I know but once you taste this dish you will know what I mean! The bitter broccoli rabe and acidic vinegar balances the sweetness of the apple juice and agave. While the eggplant and tempeh soaks up ALL the flavors. Instead of stir-frying uber spongy eggplant and tempeh in oil and tacking on hidden calories (why do you think restaurant eggplant is sooooo tasty!?) braise everything in lighter-on-the-waistline juice and vinegar.
Ingredients
red chili flakes or 1 chili pepper de-seeded and finely chopped
1 garlic clove, minced
1 good-size bunch broccoli rabe, washed, ends trimmed, cut remaining in half
2 tomatoes, quartered
1/2 medium globe eggplant or 2 Japanese eggplants, cut into 1" chunks
1 block tempeh, chopped into 1/2" pieces
apple juice
apple cider vinegar
walnuts, raw or toasted
1. Heat a medium size pan to medium heat, add chili peppers and garlic for about 15 seconds.
2. Add eggplant, tomatoes, tempeh, 1/2c apple juice and 1/4c apple cider vinegar. Cover and let simmer for 10-12 minutes.
3. Add broccoli rabe and a few splashes more of the juice, braise for 5 more minutes.
4. Drizzle with a little agave and top with walnuts.
Serves 3-4 as a main meal, 4-6 as a side.
* Great alternative for meat-laden Thanksgiving dishes.
* Don't forget to add all your veggie scraps to the composter.
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