Sticky Asian Brinjals and Black Bean Tempeh

To make the 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.

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.  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.

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.

Recipe by Mira Weiner