Grilled Tempeh with Roasted Eggplant & Watercress

Yield: 4 servings

Complete Lean & Green Meal: 1 lean, 3 green, 2 condiments

Total Time: 30 minutes

Ingredients:

• 20 oz. tempeh

• 4½ cups diced eggplant

• ½ tbsp rice vinegar

• ½ tsp ground black pepper

• ½ tsp salt, divided

• 1½ cups watercress

• ¼ cup minced scallion

• ½ cup diced fresh tomatoes

• ½ tbsp lemon juice

• 1½ tbsp soy sauce

• 1 tsp lime juice

Directions:

1. Pour boiling water over the tempeh to cover it by 2-inches and allow to soak for 30 minutes.

2. Toss the eggplant with the rice vinegar, pepper, and a quarter teaspoon of salt.

3. Roast the diced eggplant in an oven at 425°F for about 20 to 30 minutes until golden brown and tender.

4. Remove the roasted eggplant from the oven and toss immediately with the watercress, scallions, tomatoes, lemon juice, and a quarter teaspoon of salt.

5. Remove the tempeh from the water and pat it dry. Slice it into ¼-inch slices. Grill or pan sear the sliced tempeh for 2 minutes on each side until golden brown.

6. Arrange the grilled tempeh on the eggplant salad and drizzle with soy sauce and lime juice.

Nutrition Facts Per serving: 310 calories, 16g fat, 20g carbohydrate, 28g protein