In this recipe, we use mixed tempeh, but you can use any other variety. Crumble the tempeh with your hands or a fork.
Roast the eggplant over an open flame or in the oven until charred on the outside. Then remove the skin and mash the pulp.
Chop the bell pepper and chili, and sauté them with chopped garlic in olive oil until golden. Mix the mashed eggplant, crumbled tempeh, and sautéed vegetables. Add salt, pepper, and spices to taste.
Chill the mixture in the fridge for 30 minutes to make it easier to form the meatballs. Fry or sauté the meatballs in a pan with oil until golden on both sides. Serve with vegan mayo!
