Grilled Tempeh With red Onion and Eggplant
| Yield: | 6 Servings |
| Categories: | Vegetarian |
| 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 |
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