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Grilled Tempeh W/red Onion & Eggplant

Yield: 6 Servings

Ingredients and directions for this recipe

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

RED WINE MARINADE
1 c Red wine
4 tb Olive oil
2 lg Garlic cloves
- sliced into ovals
1 tb Rosemary leaves; -OR-
1 ts -Dried rosemary
1/4 ts Fennel seeds
Coarsely ground black pepper

SWEET LEMON MAYONNAISE
1/2 c Mayonnaise
2 tb Lemon juice
1 ts Dijon-style mustard
1 ts Honey
1 Garlic clove
- minced to a paste
Salt
Freshly ground pepper

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.

See also:
Previous recipe Grilled Tarragon Chicken^
Next recipe Grilled Tempeh With Red Onion & Eggplant

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