Spiced Tempeh With Smoky Aubergine Yoghurt

Add the aubergine to a shallow tray. Prick each aubergine a few times with a fork, then place under a grill on high for 20-30 mins, turning halfway, until blackened and soft all over. Then set aside.

Use your hands to crumble the tempeh into small pieces. Add a generous splash of olive oil to a large pan on a low-medium heat (see notes). Then add the tempeh and cook slowly for 10-15 minutes, stirring occasionally to avoid the tempeh sticking to the pan. When the tempeh begins to brown around the edges, turn up the heat to medium and cook for a further 10-15 minutes or until crispy.

Add the peppers to the pan and cook for 2-3 minutes. Next add the tomato purée, soy sauce, paprika, Aleppo pepper, a pinch of salt and 60ml (1/4 cup) of hot water. Stir well and cook for 3-4 minutes to let the flavours all combine.

Meanwhile, slice open the aubergines and scoop out the flesh onto a chopping board, discarding the skins. Chop the aubergine flesh, then add it to a mixing bowl with the yoghurt and pinches of salt and pepper.

Spoon the yoghurt mixture onto a large serving plate. Next, we like to drizzle a splash of olive oil into the tempeh mixture to loosen the sauce, but this is optional. Then spoon the tempeh mixture on top of the yoghurt.

Use a spoon to collect any leftover sauce from the pan and drizzle it on top, then finish with some parsley leaves and serve with toasted flatbread. Enjoy!