Pomegranate-Glazed Eggplant with Tempeh

Page 146

Cuisine: Middle Eastern | Course Type: Main Courses

(2 reviews)

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Recipe Review

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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