This recipe took maybe 20 minutes to make. Amos found the original recipes on VegWeb here and here then we adapted it for what was on hand in our kitchen. The peanut butter and Siracha make it crackalicious.
Balsamic-Cranberry Tempeh and Eggplant Sandwich with Spicy Peanut Butter
You Will Need:
2 Medium to Small Japanese Eggplants
1 Small Baby Bok Choy (Optional)
1 Package Multi-Grain Tempeh (8 oz.)
1/4 Cup Tamari (Soy Sauce)
1/2 Cup Balsamic Vinegar
2/3 Cup Cranberry Juice (Or whatever juice you have on hand)
1/4 Cup Balsamic Vinegar
Tomato (Sliced Thinly)
Siracha Hot Chili Sauce
Combine 1/4 C tamari with 1/2 C balsamic vinegar. Slice tempeh into 1/8" slices and place in marinade. Set Aside.
In a small saucepan mix cranberry juice and remaining balsamic vinegar. Turn the heat to high and reduce while cooking tempeh, eggplant and bok choy.
Slice eggplant into strips, cut in half to match length of tempeh strips. Heat a few tablespoons water and olive oil in a large non-stick skillet over high heat. Add eggplant and approximately 1/4 teaspoon salt. Stir occasionally but let cook until eggplant is soft and begins to turn translucent, approximately 5-8 minutes adding a bit more water if necessary. If using bok choy add when eggplant has about two minutes left to cook. Remove from pan and set aside.
Re-heat skillet over high heat and add the tempeh along with 1/4 cup marinade. Brown tempeh on both sides - about 3-4 minutes each side. After tempeh is browned add balsamic cranberry reduction along with eggplant and bok choy. Let cook until almost all liquid is evaporated.
While filling is cooking or after filling is done cut pitas in half, open and toast in toaster until just warm. If toasted too long they will break and will not be conducive to sandwich making. Spread a thin layer of peanut butter and siracha in pocket of pita (2 tsp. peanut butter max, siracha to taste). Add lettuce and tomato and enjoy!