Grilled Tempeh with Red Onion and Eggplant
3 tempeh cakes
Sweet Lemon Mayonnaise
6 slices red onion
2 small eggplants, sliced into 1/3-inch thick rounds
12 slices whole wheat bread
1 bunch arugula
Red Wine Marinade
1 cup red wine
4 tablespoons olive oil
2 large garlic cloves, sliced into ovals
1 tablespoon rosemary leaves or 1 teaspoon dried rosemary
1/4 teaspoon fennel seeds
coarsely ground black pepper
1/2 cup mayonnaise
2 tablespoons lemon juice
1 teaspoon dijon-style mustard
1 teaspoon honey
1 garlic clove, minced to a paste
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
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