Happy Saturday Steemit Friends!

Here comes my second entry for the #AvocadoContest hosted by @deliciousplants!

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:

1. Wash the eggplants and slice them into 12 slices (around 0,5 cm thick).
2. Marinate the eggplant slices with olive oil, chopped garlic, salt and pepper
3. Fry the eggplant in a pan for around 10 minutes until soft (or bake at 180 degrees Celsius for around 15minutes).
4. In the meantime, cut the tempeh into little cubes and marinate with curry paste and soy sauce.
5. Fry the cubes for around 10 minutes in a pan.
6. Mash the avocado with a fork and add salt and pepper to taste.
7. Alternate layers of eggplant, avocado mash and tempeh - and enjoy!

Can’t wait for you to try this recipe and let me know in the comments how you like it 😊

Wish me luck for the contest and please don't forget to follow, upvote, & resteem, if you liked this recipe 💚

I wish you all a lovely weekend!

Sofia