This recipe is inspired by the Turkish dish Ali Nazik.
We use tempeh, which we sauté until crispy and cook with spices, then layer it on top of a gorgeous smoked aubergine yoghurt.
Make sure you check out our notes for serving recommendations!
Notes:
- We love to serve this dish as part of a wider spread when we’re hosting friends and family. For example, it works really well as a mezze with falafel, cooked veggies and rice – and don’t forget to scoop it all up with warm flatbread!
- We recommend leaving the yoghurt out of the fridge for a few hours before serving. This will mean the yoghurt and aubergine mixture will be warm when you serve it on the plate. Alternatively you can heat the mixture in a pan for a few minutes before serving. We also like to use a Greek-style plant-based yoghurt, which are usually made using soy or oat.
Things to know:
- Aleppo pepper, also known as Turkish red pepper flakes, is a traditional ground spice used in Middle-Eastern cuisine. If you can’t find it at your local supermarket, you should be able to find it in Middle-Eastern stores. Alternatively you can substitute it with 1 tsp of sweet paprika (often sold as just ‘paprika) and a pinch of cayenne pepper.
- To avoid the tempeh sticking to the pan, we recommend cooking the tempeh at a low-medium heat until it begins to brown, then turning up the heat. If the tempeh does stick, simply lower the heat a touch and add a splash more olive oil. This method does take a little longer, but it’s a useful trick for cooking tempeh. Alternatively you can use a non-stick frying pan if you prefer.
- We prefer to use dark soy sauce, which gives the tempeh mixture a darker and richer colour, but tamari or regular soy sauce will also be fine. Just be aware that tamari and regular soy sauce (also sold as light soy sauce) are saltier, so the tempeh mixture will require less salt.
- You can store leftovers in an airtight container in the fridge for 2-3 days and serving as a cold mezze.
Spiced Tempeh With Smoky Aubergine Yoghurt
Ingredients
- 2 aubergines
- 300 g tempeh
- olive oil
- 2 sweet red peppers, chopped
- 1 tbsp tomato purée
- 1.5 tbsp dark soy sauce, or tamari (see notes)
- 1 tsp smoked paprika
- 1.5 tsp Aleppo pepper, see notes
- salt + pepper
- 240 g plant-based yoghurt, see notes
- 1 handful of fresh parsley, to serve
- flatbread, to serve (optional)
Method
- 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!