This recipe is inspired by the Turkish dish Ali Nazik, traditionally made with lamb, but it features sautéed tempeh cooked with spices and served over a smoked aubergine yoghurt. It serves 4 as part of a wider spread.
1: Prick each aubergine a few times with a fork and place under a grill on high for 20-30 mins, turning halfway until blackened and soft. Set aside.
2: Crumble the tempeh into small pieces. Add olive oil to a large pan on low-medium heat and add the tempeh. Cook slowly for 10-15 minutes, stirring occasionally. When the tempeh begins to brown around the edges, turn up the heat to medium and cook for a further 10-15 mins or until crispy.
3: Add the chopped peppers to the pan and cook for 2-3 minutes.
4: Add the tomato purée, soy sauce, paprika, Aleppo pepper, a pinch of salt, and 60ml (1/4 cup) of hot water. Stir and cook for 3-4 minutes for the flavors to combine.
5: Slice open the grilled aubergines and scoop out the flesh onto a chopping board, discarding the skins. Chop the flesh and add it to a bowl with the yoghurt and pinches of salt and pepper.
6: Spoon the yoghurt mixture onto a large serving plate. Drizzle a splash of olive oil into the tempeh mixture to loosen the sauce, if desired, then spoon the tempeh mixture on top of the yoghurt.
7: Collect any leftover sauce from the pan, drizzle it on top, finish with parsley, and serve with toasted flatbread.
