Zaatar Roasted Tempeh with Aubergine & Red Onion
Katy’s mum came for lunch so we got in sauce mode. The hero dish was zaatar roasted tempeh with red onions & aubergine... It’s a dynamite one-tray wonder, and so delicious served with a hot & smokey red pepper hummus, and Katy’s green sauce - recipe coming soon!
This recipe serves 4 people, as part of a wider spread
10 mins prep
35 mins cooking
Kit list: roasting tray
approx. 400g tempeh, diced
1 large aubergine / 2 if smaller
2 red onions
8-12 cloves garlic, left in skins
4 tbsp olive oil
2 teaspoons zaatar
2 very generous pinches of sea salt
Juice 1/2 lemon
1 tsp sumac
1 tbsp finely chopped preserved lemon
Sprinkling of your homemade dukkah
Your favourite humm
A banging green salad
Preheat the oven to 210; ideally with grill + fab combo, or have the oven rack near the top.
Chunky dice the tempeh and aubergine.
Slice the red onions into moons, leaving the base in tact.
Toss the tempeh, aubergine, and onions along with the cloves of garlic, in a large mixing bowl with the olive oil, zataar, salt + pepper.
Tip onto a line baking tray and roast for 35 mins, giving things a turn half way through.
After roasting dress with a squeeze of lemon, a sprinkle of sumac, and some micro diced preserved lemons before serving.
Guzzle with hummus, crunchy radishes, green salad and flat breads, and let us know how you get on!