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LOCATION: Recipes >> Vegetarian >> Grilled Tempeh With Red Onion and Eggplant

Print this Recipe    Grilled Tempeh With Red Onion and Eggplant

1 c red wine
4 tb olive oil
2 lg garlic cloves, sliced
1 tb rosemary leaves
1/4 ts fennel seeds
black pepper

3 tempeh cakes
1 lg red onion, sliced into 6 rounds
2 sm eggplants, sliced into 1/3" thick rounds
olive oil
12 sl whole wheat bread
1 bn arugula

Prepare the marinade by combining all the ingredients and mixing.

Slice the tempeh cakes in half crosswise, then split each half
horizontally by slicing carefully. Marinate in the red wine marinade
for an hour at room temperature.

Brush the eggpolant 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. Grill the bread slices over low coals
until toasty.

Arrange the vegetables and tempeh on the slices of toasted bread
garnished with sprigs of arugula.


Serve with Lemon Mayonnaise, if desired.

1/2 c mayonnaise
2 tb lemon juice
1 ts Dijon-style mustard
1 ts honey
1 garlic clove, minced
salt
freshly ground pepper

Combine all ingredients for the Sweet Lemon Mayonnaise and set
aside in the
refrigerator.

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