Tempeh Kofte with Roasted Aubergine and Minted Yogurt
Recipe GLPRedeec241b72ab6
Seasoned tempeh patties infused with harissa, toasted pine nuts, and fresh herbs, served alongside tender roasted aubergine chunks and topped with cooling minted yogurt. A Mediterranean-inspired plant-based main course that balances spice, earthiness, and bright freshness.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
1 large aubergine (eggplant), cut into 1-inch chunks
1 tablespoon olive oil, divided
1/3 cup pine nuts, toasted
2 cloves garlic, roughly chopped
1 package (8 oz) tempeh, crumbled
2.5 tablespoons harissa paste
1 tablespoon dried thyme
1/2 bunch fresh parsley, roughly chopped
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/2 teaspoon agave nectar or other liquid sweetener
1/2 cup coconut yogurt
1/4 cup fresh mint, finely chopped
1/4 red onion, thinly sliced
Directions
Preheat your oven to 400°F (200°C). Toss the aubergine chunks with half of the olive oil, season lightly with salt, and spread in a single layer on a baking sheet. Roast for approximately 20 minutes, stirring halfway through, until the aubergine is very soft and lightly golden.
While the aubergine roasts, pulse the toasted pine nuts and garlic in a food processor until coarsely chopped.
Add the crumbled tempeh, harissa paste, dried thyme, chopped parsley, lemon juice, agave nectar, and salt to the food processor. Process until the mixture is well combined and the tempeh is broken down into fine crumbles. The mixture should hold together when pressed.
Wet your hands lightly to prevent sticking, then shape the tempeh mixture into 10 to 12 small balls or oval patties.
Heat the remaining olive oil in a non-stick pan over medium-high heat. Working in batches if necessary, pan-fry the kofte for 3 to 4 minutes per side until golden brown and slightly crispy on the exterior.
In a small bowl, stir together the coconut yogurt and finely chopped mint until well combined.
Arrange the roasted aubergine on a serving platter or divide among serving bowls. Top with the cooked kofte, scatter with the remaining fresh parsley and sliced red onion, and serve with a generous dollop of minted yogurt on the side or over top.
