Roasted Eggplant and Tempeh Stir Fry
30 oz Eggplant, cut into 1 inch cubes
7.50 oz package of organic tempeh, crumbled
1/4 cup pine nuts
1 7.5 cup bag of spinach
1 package (2 servings) Seeds of change brown rice, quinoa blend with garlic or equivalent
3 TBS olive oil
1 tsp sea salt (I used pecan smoked)
1 tsp garlic jalapeno powder or just garlic powder for less spicy
1 tsp cumin
1 tsp smoked paprika
Pre-heat oven to 450°
Toss the cut up eggplant in a large bowl with 2 TBS of olive oil. When evenly coated, spread out onto a cookie sheet.
Roast for approximately 25 minutes.
While the eggplant cooks, grate or crumble the tempeh (I started out grating but ended up just finding that crumbling it was easier)
Heat the remaining TBS olive oil in a large sauteé pan.
Add the tempeh and stir in the spices
Add the pine nuts
Stir the tempeh, spices and pine nuts for about 10 minutes to ensure they are cooked, the pine nuts are lightly toasted but not burnt.
Stir in the rice blend.
When the eggplant is completely cooked (tender and a browned) remove from the oven and add to the pan. Stir.
Add the spinach and 1/2 cup water. Cover til the spinach wilts enough to stir in.
Stir the spinach into the rest of the ingredients completely and serve!
Nutritional info provided by My Fitness Pal