Grilled Tempeh W/Red Onion & Eggplant

Grilled Tempeh W/Red Onion & Eggplant

Yield: 6 Servings

3 tempeh cakes

6 sl red onion

2 sm eggplants,sliced into 1/3

-thick ro

1 olive oil

12 sl whole wheat bread

1 bn arugula

RED WINE MARINADE ==============

1 c red wine

4 T olive oil

2 lg garlic cloves into,Sliced

-ovals

1 T rosemary leaves,-or- dried

-rosemary

1/4 t fennel seeds

1 black pepper,Coarsely Ground

SWEET LEMON MAYONNAISE =========

1/2 c mayonnaise

2 T lemon juice

1 t dijon-style mustard

1 t honey

1 garlic clove to a,Minced

-paste

1 salt

1 pepper,Freshly Ground

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