Happy Saturday Steemit Friends!
Here comes my second entry for the #AvocadoContest hosted by 
!
VEGAN EGGPLANT LASAGNA WITH TEMPEH AND AVOCADO 💚
Actually this is a kind of leftover experiment. We only had 3 ingredients at home and were too lazy to go grocery shopping. So we took some eggplants, a tiny piece of tempeh and two last avocados and created these little pieces of art 😃
And here comes the super easy recipe:
Prep time: 30 min
Portions: 6
Ingredients:
- 3 medium-size eggplants
- 250 g tempeh
- 2 ripe avocados
- 2 cloves of garlic
- some salt and pepper to taste
- 1 tbsp vegan curry paste of choicelike Bumbu Bali or red Thai curry paste
- 1 tbsp tamari soy sauce
- 1 tsp olive oil
Instructions:
- Wash the eggplants and slice them into 12 slices (around 0,5 cm thick).
- Marinate the eggplant slices with olive oil, chopped garlic, salt and pepper
- Fry the eggplant in a pan for around 10 minutes until soft (or bake at 180 degrees Celsius for around 15minutes).
- In the meantime, cut the tempeh into little cubes and marinate with curry paste and soy sauce.
- Fry the cubes for around 10 minutes in a pan.
- Mash the avocado with a fork and add salt and pepper to taste.
- Alternate layers of eggplant, avocado mash and tempeh - and enjoy!
