Grilled tempeh with red onion and eggplant
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Tempeh cakes | |
| 6 | slices | Red onion |
| 2 | smalls | Eggplants; sliced into 1/3\" thick rounds |
| Olive oil | ||
| 12 | slices | Whole wheat bread |
| 1 | bunch | Arugula |
| 1 | cup | Red wine |
| 4 | tablespoons | Olive oil |
| 2 | larges | Garlic cloves sliced into ovals |
| 1 | tablespoon | Rosemary leaves; -OR- Dried rosemary |
| ¼ | teaspoon | Fennel seeds |
| Coarsely ground black pepper | ||
| ½ | cup | Mayonnaise |
| 2 | tablespoons | Lemon juice |
| 1 | teaspoon | Dijon-style mustard |
| 1 | teaspoon | Honey |
| 1 | Garlic clove minced to a paste | |
| Salt | ||
| Freshly ground pepper | ||
Directions
RED WINE MARINADE
SWEET LEMON MAYONNAISE
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.
Posted by Nanette Blanchard
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini