Grilled Tempeh with Aubergine

Instructions

1. 1

   Bring a pot of salted water to a boil and steam the tempeh slices for 10 minutes to soften and reduce bitterness. Remove and pat dry with paper towels.

   Tip: Steaming the tempeh helps it absorb the glaze better and improves its texture on the grill.

2. 2

   In a small bowl, whisk together miso paste, tahini, rice vinegar, agave, garlic, and ginger until smooth. Add water one tablespoon at a time until you reach a drizzlable consistency. Set aside.

   Tip: The glaze should be thick but pourable; adjust water as needed based on miso saltiness.

3. 3

   Preheat your grill or grill pan to medium-high heat. Brush both sides of the tempeh and aubergine slices with olive oil and season with salt and pepper.

   Tip: Oil prevents sticking and helps create those beautiful grill marks.

4. 4

   Grill the aubergine slices for 3-4 minutes per side until they have char marks and are fork-tender. Transfer to a serving platter.

   Tip: Don't move the aubergine around too much; let it sit to develop color.

5. 5

   Grill the tempeh slices for 4-5 minutes per side until golden brown with crispy edges. Transfer to the platter with the aubergine.

   Tip: The tempeh will develop a nutty flavor and firm exterior with proper grilling.

6. 6

   Drizzle the miso-tahini glaze over the grilled tempeh and aubergine. Sprinkle with toasted sesame seeds, fresh cilantro, and sliced scallions.

   Tip: Add the glaze just before serving to keep the vegetables from becoming soggy.

7. 7

   Serve warm, optionally with steamed rice or crusty bread to soak up the glaze.