Gochujang Roasted Eggplant and Tempeh

This dish is an everyday delight with lots of digestive and functional nutrition properties. Enjoy!

Author: Karina Hines

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Gochujang Roasted Eggplant and Tempeh

From food-as-medicine chef Karina Hines, founder of @botanicalkitchen.eat, this dish has bold Asian-fusion flavors mixed with textures from roasted, crunchy tempeh cubes and spicy softened eggplant.

Ingredients

• 1 8 oz Tootie’s Tempeh
• 2 eggplants, diced
• 4 tbsp Tamari/soy sauce
• 2 tbsp rice vinegar
• 1 tbsp tomato paste
• 2 - 3 tsp gochujang paste
• 1 tsp smoked paprika
• 1 tsp ginger
• A tsp asafoetida (optional)
• 6 cups salad greens
• 1 scallion,finely sliced
• ½ cup cilantro (optional)
• 2 tbsp sesame seeds (optional)

Instructions

1. Preheat oven to 400F. Line a sheet pan with parchment paper.
2. Dice tempeh + eggplant into small, similar-sized pieces.
3. Mix tamari, vinegar, tomato paste, gochujang, ginger, smoked paprika and asafoetida in a big bowl. Add cut-up tempeh + eggplant, mixing gently in the marinade to coat lightly—place in a single layer on a sheet pan. Roast for 20 mins then turn pieces over using a spatula or tongs and roast for another 15 minutes or until tempeh is golden and eggplant is golden and soft.
4. Serve over a bed of salad greens, cooked grains or noodles garnished with cilantro or sliced scallions. Sprinkle with sesame seeds or drizzle with sesame oil or tahini to serve if you like.

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