Teriyaki Tempeh with Eggplant & Brown Rice

Ingredients

• 400g Tempeh
• 2 cups, chopped Eggplant
• 1 cup Brown Rice
• 2 tbsp olive oil
• to taste chili
• 1 tsp smoked paprika
• to taste salt and pepper

Instructions

1. 1

   Season the tempeh with salt, pepper, and chili.

2. 2

   Heat a little olive oil in a pan and cook the tempeh until golden and cooked through.

3. 3

   Add the eggplant and cook until just tender.

4. 4

   Stir in smoked paprika and adjust the seasoning to taste.

5. 5

   Serve over brown rice and enjoy.