Grilled tempeh with red onion and eggplant

6 Servings

Ingredients

Quantity Ingredient
3 Tempeh cakes
6 slices Red onion
2 smalls Eggplants; sliced into 1/3\" thick rounds
Olive oil
12 slices Whole wheat bread
1 bunch Arugula
1 cup Red wine
4 tablespoons Olive oil
2 larges Garlic cloves sliced into ovals
1 tablespoon Rosemary leaves; -OR- Dried rosemary
¼ teaspoon Fennel seeds
Coarsely ground black pepper
½ cup Mayonnaise
2 tablespoons Lemon juice
1 teaspoon Dijon-style mustard
1 teaspoon Honey
1 Garlic clove minced to a paste
Salt
Freshly ground pepper

Directions

RED WINE MARINADE

SWEET LEMON MAYONNAISE

Combine all ingredients for Red Wine Marinade. Slice the tempeh cakes in half crosswise, then split each half horizontally by slicing carefully.

Marinate the tempeh cakes at room temperature for 1 hour, or longer in the refrigerator.

Combine all ingredients for the Sweet Lemon Mayonnaise and set aside in the refrigerator.

Brush the eggplant slices with olive oil. On an open or closed grill over medium-hot coals, grill the eggplant and onion slices for 10 minutes per side and the tempeh for 8 minutes per side or until well-browned. Grill the whole wheat bread slices over low coals until toasty. Arrange the vegetables and tempeh on slices of whole wheat toast spread with Sweet Lemon Mayonnaise and several sprigs of fresh arugula. Add salt and pepper to taste

From Vegetables on the Grill by Kelly McCune.

Posted by Nanette Blanchard

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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