Roasted Tempeh with Aubergine

Instructions

1. 1

   Preheat oven to 200°C (400°F). In a small bowl, whisk together soy sauce, balsamic vinegar, maple syrup, minced garlic, ginger, smoked paprika, cumin, salt, and pepper to create the marinade.

   Tip: Make the marinade ahead of time for deeper flavor penetration.

2. 2

   Pat the tempeh slices dry with paper towels, then arrange them on a large baking sheet. Brush both sides generously with the marinade.

   Tip: Drying the tempeh helps it absorb the marinade more effectively and achieve better browning.

3. 3

   In a separate bowl, toss the cubed aubergine with 2 tbsp olive oil, remaining salt, and pepper. Spread on another baking sheet.

   Tip: Use two separate baking sheets so both ingredients cook at the same rate without crowding.

4. 4

   Place both baking sheets in the preheated oven. Roast for 25-30 minutes, stirring the aubergine halfway through, until the tempeh is golden brown and the aubergine is caramelized and tender.

   Tip: The tempeh should have crispy edges while the aubergine should be soft and slightly charred.

5. 5

   While the vegetables roast, prepare the tahini sauce by whisking together tahini, lemon juice, 3 tbsp water, minced garlic, salt, and pepper until smooth and pourable. Add more water if needed.

   Tip: A creamy sauce balances the richness of the roasted tempeh and aubergine.

6. 6

   Remove both baking sheets from the oven and transfer the tempeh and aubergine to a serving platter.

7. 7

   Drizzle the tahini sauce over the roasted tempeh and aubergine, then garnish generously with fresh cilantro.

   Tip: The warm vegetables will bring out the aromatic qualities of the fresh herb.

8. 8

   Serve immediately while hot, optionally with rice, couscous, or crusty bread to soak up the sauce.