Sticky Asian Brinjals
Serves: 4 hungry humans
Sticky Asian brinjals and black bean tempeh served with black rice noodles and a coriander and lime salsa.
400g black rice noodles
350g black bean tempeh (I use @BoemboeFoods)
2 medium-sized brinjals
3 tbsp sesame oil
3 tbsp coconut amino seasoning or maple syrup
2 tbsp lemon juice
1 tbsp tamari
2 garlic cloves, crushed
1 tsp freshly grated ginger
Extra virgin olive oil
Coriander and lime salsa:
1 cup of coconut cream
½ cup cashew nuts, soaked overnight or for at least 4 hours
3-4 tbsp pure maple syrup
½ vanilla pod or ½ tsp pure vanilla extract
¼ tsp ground cinnamon
Pinch of pink Himalayan salt
In a bowl, combine all the ingredients together and mix well. Allow to sit and
develop the flavours while you make the below dish.
Slice the brinjals into blocks and sprinkle them with salt to remove the bitterness. It’s easiest to do this in a colander for about 25 – 35 minutes, then rinse off with cold water and pat dry. In a bowl, combine the sesame oil, coconut aminos, lemon juice, tamari, garlic and ginger together. Mix well. Slice the black bean tempeh into blocks and cover with the marinade. I like to cover the tempeh blocks generously and then flip them over every few minutes so they are evenly coated with the marinade. The longer they sit in the marinade the more flavour they absorb, it’s best to keep the blocks in the marinade for 30-40 minutes. Cook the black rice noodles according to packet instructions. Once cooked, rinse with cold water and gently toss with sesame oil so they don’t stick together. If you live in South Africa – get your hands on some Orbs (chocolate covered chickpeas) from Cheaky Co and crush some on top for extra indulgence!
Heat the extra virgin olive oil in a frying pan, once hot add the brinjals blocks. Turn the heat down to medium and cook the brinjals until they turn golden brown and start to become crispy on the edges. Brinjals soak up moisture so if the pan starts to get very dry, add more olive oil. Once the brinjals are golden brown, add the blocks of tempeh to the pan including the marinade. Cook until the tempeh is golden in colour and the marinade is sticky. On a beautiful Le Creuset platter, combine the brinjal and black bean tempeh mixture with the black rice noodles. Mix gently and top with the coriander and lime salsa. Optional extra – top with coriander leaves, toasted sesame seeds and chilli flakes.
Enjoy mindfully with yourself or loved ones!
Coriander and lime salsa:
In a bowl, combine all the ingredients together and mix well. Allow to sit and develop the flavours while you make the below dish.