Pomegranate-glazed Tempeh with Aubergine and Feta

Looking for something different for supper tonight and fancy a meat-free Monday? Roundhouse kitchen’s have come up with this delicious recipe for Pomegranate-glazed Tempeh with Aubergine and Feta, as ever tried and tested in our Roundhouse bespoke kitchen. It’s made using Tempeh, which is originally from Indonesia and is a traditional soy product made by a natural culturing and controlled fermentation process which binds soybeans into a cake form, similar to a very firm vegetarian burger patty.

Pomegranate-glazed Tempeh with Aubergine and Feta


1 x aubergine, cubed

200g tempeh, cubed (we bought ours from a health-food shop)

1 x sweet potato, peeled and cubed

zest of 1 x lemon

1 tsp sea salt

3 cloves garlic, crushed

½ tsp chilli flakes

80ml pomegranate molasses

80ml olive oil

small bunch fresh coriander, leaves only

a few mint sprigs, leaves only, chopped

100g feta, crumbled

a handful of toasted pumpkin seeds

¼ pomegranate, seeds only


  • Begin by combining the cubed aubergine, tempeh, sweet potato and lemon zest on a large baking tray.
  • In a pestle and mortar, pound the salt and garlic together, then combine in a jam jar with the chilli flakes, pomegranate molasses and olive oil and shake well. Drizzle two thirds of this over the aubergine etc on the baking tray, and turn to coat.
  • Cook on Fan at 180°C, for about 25-30 minutes, then turn everything over well, and return to the oven for a further 10 minutes or so, until everything is evenly browned.

**Don’t forget you can use your combination appliances for this too, either on pure Fan, or if you have a combination microwave, try speeding up cooking times by introducing microwaves to the Fan oven. Use the same oven temperature, and use 180 Watts (or thereabouts) of microwave power too, and reduce your roasting time by around 10-15 minutes**

  • Tip everything from the baking tray into a large serving bowl, and gently stir through the coriander, mint, feta and pumpkin seeds, then drizzle over the remaining dressing and scatter the pomegranate seeds over the top to serve.

Serves 2

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