Tempeh Kofte with Roasted Eggplant & Minted Yogurt

These tempeh kofte make a really satisfying meal but are still light and fresh.

1/3 C Pine nuts, toasted
2 Cloves of garlic, roughly chopped
1 x 225g/8oz pkg Tempeh
1/2 tsp Agave nectar OR other liquid sweetener
1 Tbsp Dried thyme
2-1/2 Tbsp Harissa paste
1/4 tsp Salt
1/2 C Coconut yogurt (or soy but will be runnier)
1/4 C Finely chopped mint
1 Tbsp Lemon juice
1 Large aubergine (eggplant), chopped into 1″ chunks
1 Tbsp Olive oil
1/4 Red Onion, thinly sliced
1/2 Bunch of fresh parsley, roughly chopped

View the full recipe at Coconut and Berries →