Grilled Tempeh w/Red Onion & Eggplant
3 Tempeh cakes 6 sl Red onion 2 sm Eggplants; sliced into - 1/3" thick rounds Olive oil 12 sl Whole wheat bread 1 bn Arugula
Ingredients
- 3tempeh cakes
- 6sl red onion
- 2sm eggplants; sliced into
- 1bn arugula
- 4tb olive oil
- 2lg garlic cloves
- 1ts -dried rosemary
- 1/4ts fennel seeds
Directions
- 1
3 Tempeh cakes 6 sl Red onion 2 sm Eggplants
- 2
sliced into - 1/3" thick rounds Olive oil 12 sl Whole wheat bread 1 bn Arugula -----------------------------RED WINE MARINADE
- 3
OR- 1 ts -Dried rosemary 1/4 ts Fennel seeds Coarsely ground black pepper ---------------------------SWEET LEMON MAYONNAISE
- 4
Slice the tempeh cakes in half crosswise, then split each half horizontally by slicing carefully
- 5
Marinate the tempeh cakes at room temperature for 1 hour, or longer in the refrigerator
- 6
Combine all ingredients for the Sweet Lemon Mayonnaise and set aside in the refrigerator
- 7
Brush the eggplant slices with olive oil
- 8
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 p