Pomegranate-Glazed Eggplant with Tempeh

Page 146

Cuisine: Middle Eastern | Course Type: Main Courses

(2 reviews)

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Recipe Reviews

I enjoyed this dish but I found the glaze a little overpowering. I would cut down on the pomegranate molasse and add maple syrup or honey to balance it out next time.

I used sweet potatoes and only cooked the veggies for 30min as everything was tender and caramelised.

In my opinion, this is enough for 2 small serves. Definitely not 4!

Simple, quick and original. Will make again!

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This recipe was tasty, but very sweet. Next time, I would double the eggplant and cut the tempeh into 1/2-inch chunks instead of 1-inch chunks.. I added a russet potato in addition to the sweet potatoes. I would not do this again, but I would increase the sweet potatoes. The recipe says it serves four, but it would make four relatively small portions.

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