Eggplant with tomato-quinoa crackers and BUMI Mexican Tempeh

Ingredients:

Tomato sauce:
3 large tomatoes, roughly diced
½ garlic clove, chopped
½  Tbsp oil
a pinch of salt

Green cashew cream:
100g cashews
½ lime juice
3 Tbsp cilantro, roughly chopped
1 Tsp oil
a pinch of salt
2 Tbsp water

Eggplant circles:
1 small eggplant, sliced
½ - 1 Tsp oil
a pinch of salt

Eggplant dressing: 
2 Tbsp chopped parsley
½ lime juice
2 Tbsp oil
a pinch of salt
½ garlic clove, chopped

Quinoa-almond cracker::
100g quinoa
50g almonds
½ - 1 Tsp turmeric
½ Tsp salt
50 ml water
½ Tsp oil (preferably coconut oil)
1 pack(175g) Mexican BUMI tempeh

Instructions:

25-30 minutes / 2 servings 

Preheat the oven to 190 ºC 7 370 °F and line a large baking sheet with baking paper.

Put the quinoa, cashews, almonds in separate bowls, cover with boiling water and soak for at least 10 minutes.

To prepare the tomato sauce: heat a skillet over medium heat and once hot, add oil and garlic, season with a pinch of salt and sauté for 30 seconds, stirring frequently to prevent burning. Add the diced tomato and salt, reduce the heat and let it simmer for 7-10 minutes.

In the meantime, you can start preparing the quinoa crackers. Drain the quinoa and almonds. Blend all ingredients in a food processor until the consistency is smooth. Pour the mixture onto the lined baking sheet and spread the mixture evenly in a very thin layer, about 5mm thick. A wet spoon will help to spread the mixture witho9ur sticking to it too much. Bake for 15-18 minutes until golden brown. When done, let cool and break into irregular pieces before serving.

To prepare the cashew cream, use a food processor and just blend all the ingredients together until smooth.

To prepare the eggplants: heat a skillet over medium heat, add oil and carefully place the sliced eggplants in the skillet, season with salt and fry for 3-4 minutes on each side. Prepare the dressing in a medium bowl by simply mixing all the ingredients together. When the eggplant slices are ready, add them to the bowl with the dressing and mix gently.

Prep to serve: Spread the tomato sauce on a plate, put some slices of the eggplant on top, add the tempeh, and cover with the cashew cream. 

Enjoy!

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