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What’s Fresh at Main St Station – September 21

Tempeh with Eggplant & Tomatoes Recipe

• 3 tbsp vegetable oil, divided
• 2 shallots, roughly chopped
• 6 garlic cloves
• 1″ piece ginger, peeled & sliced
• 1 stalk lemongrass
• 3 tbsp brown sugar
• 2 tbsp sambal oelek
• 1 tbsp tamarind paste
• 1 tbsp fish sauce
• 1 tsp ground tumeric
• 1 lime leaf
• zest & juice of 1 lime
• 200 g block tempeh, 1″ piece
• 1/2 lb Japanese eggplant – halved lenthwise & cut into 1″ wide pieces
• 1 1/2 lbs tomatoes, roughly chopped
• 1 tsp coarse salt % 1/2 tsp pepper
• 1/2 cup toasted cashews
• finely chopped scallions

Heat 1 tbsp of oil in a large pan over medium-high head. Add shallots, garlic, ginger and lemongrass and cook – stirring occasionally – until browned and slightly charred in places, about 3 mins. Pour mixture into a blender.

To the blender, add brown sugar, sambal oelek, tamarind paste, fish sauce, ground tumeric, lime leaf and lime zest and juice. Blend until pureed. Set aside.

Add the pan back to medium-high heat and add another tbsp of oil. Cook the tempeh for about 2 mins per side, until browned and charred in places. Remove tempeh to a plate lined with paper towel.

Add the final tbsp of oil to the pan. Cook the eggplant in a manner similar to the tempeh, until browned and charred in bits – about 2 mins.

Add tomatoes to the pan and add the tempeh back. Reduce head to medium. Add salt and pepper. Stir together and cook – sirring occxasionally – until sace has thicked, 10 – 12 mins. The mixture should resemble a chunky tomato sauce. Stir cashews into the pan, sprinkle with scallions. Serve over rice.

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Produce

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