
Devices & Accessories
Eggplant and tomato breakfast hash with crispy tempeh
Prep. 20min
Total 40min
4 portions
Ingredients
-
fresh mint leaves only2 sprigs
-
fresh basil leaves only1 sprig
-
eggplant (approx. 400 g), cut into pieces (approx. 2 cm)1
-
salt plus extra for sprinkling¼ tsp
-
extra virgin olive oil plus extra for greasing25 g
-
garlic clove1
-
tomato paste2 tsp
-
Tabasco® sauce1 - 2 dashes
-
ground black pepper1 - 2 pinches
-
cherry tomatoes250 g
-
sugar1 pinch
-
tempeh (marinated or plain), cut into thin slices (approx. 5 mm)300 g
-
toast4 slices
Nutrition per 1 portion
Calories
492.9 kcal /
2070.1 kJ
Protein
20.8 g
Fat
33.4 g
Carbohydrates
24.5 g
Fiber
7.8 g
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Australia and New Zealand
Australia and New Zealand
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