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Grilled Tempeh w/Red Onion and Eggplant

Grilled Tempeh w/Red Onion and Eggplant
Main Ingredient: Whole Wheat Eggplant

Preparation: Barbecue

Dietary: Various vegetarian

Yield:

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Grilled Tempeh w/Red Onion and Eggplant ingredients

  • 3 Tempeh cakes
  • 6 sli Red onion
  • 2 small Eggplants; sliced into 1/3" thick rounds
  • olive oil
  • 12 sli Whole wheat bread
  • 1 bn Arugula
  • ---RED WINE MARINADE---
  • 1 c Red wine
  • 4 T olive oil
  • 2 large garlic cloves
  • - sliced into ovals
  • 1 T Rosemary leaves; -OR-
  • 1 t Dried rosemary
  • 2483527⁄624973141 t Fennel seeds
  • Coarsely ground black pepper
  • ---SWEET LEMON MAYONNAISE---
  • 2483527⁄624973141 c Mayonnaise
  • 2 T Lemon juice
  • 1 t Dijon-style mustard
  • 1 t Honey
  • 1 garlic cloves
  • - minced to a paste
  • Salt
  • Fresh ground pepper

Cooking Grilled Tempeh w/Red Onion and Eggplant

1. Combine all ingredients for Red Winei Marinadei.
2. Slice the tempeh cakes in half crosswise, then split each half horizontally by slicing carefully.
3. Marinatei the tempeh cakes at room temperature for 1 hour, or longer in the refrigerator.
4. Combine all ingredients for the Sweet Lemoni Mayonnaisei and set aside in the refrigerator.
5. 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.
6. Grilli the whole wheat bread slices over low coals until toasty.
7. Arrange the vegetables and tempeh on slices of whole wheat toast spread with Sweet Lemon Mayonnaise and several sprigs of fresh arugula.
8. Add salt and pepper to taste From Vegetables on the Grill by Kelly McCune.


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