Ingredients
3 tablespoons harissa 3 tablespoons olive oil 2 tablespoons honey 1 teaspoon kosher salt 1/4 teaspoon crushed red pepper (optional) 1 (8-oz.) pkg. tempeh, cut into 1/2-inch pieces 1 pound Japanese eggplant, cut into 1 1/2-inch pieces 4 scallions, cut into 1-inch pieces 3 tablespoons chopped fresh flat-leaf parsley 1 tablespoon fresh lime juice 1/4 cup toasted sliced almonds How to Make It
Step 1
Preheat oven to 400°F. Stir together harissa, oil, honey, salt, and crushed red pepper (if using) in a large bowl. Add tempeh; toss to coat. Arrange tempeh on a large rimmed baking sheet; reserve remaining harissa mixture in bowl.
Step 2
Bake tempeh 10 minutes; remove from oven. Add eggplant and scallions to reserved harissa mixture in bowl; toss to coat. Arrange eggplant mixture around tempeh on baking sheet. Return to oven, and bake at 400°F until tender and lightly browned, 20 to 25 minutes. Stir in parsley and lime juice.
Step 3
Transfer to a platter; sprinkle with almonds. Serve immediately How many pounds have you lost this month? At Dieta Efectiva you can lose 10-12 lbs your first weHer and 2-5 lbs every week after. Visit us atdietaefectiva.net To learn more about our program CG
