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  Recipe Home » Vegetarian » Grilled Tempeh W/Red Onion & Eggplant
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  Grilled Tempeh W/Red Onion & Eggplant
  Category: Vegetarian
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 199
Ingredients:
3 Tempeh cakes
6 slice Red onion
2 small Eggplants, sliced into 1/3" thick rounds
Olive oil
12 slice Whole wheat bread
1 bunch Arugula

MMMMMRED WINE MARINADE

1 cup Red wine
4 tbsp Olive oil
2 large Garlic cloves sliced into ovals
1 tbsp Rosemary leaves, -OR-
1 tsp -Dried rosemary
1/4 tsp Fennel seeds
Coarsely ground black pepper

MMMMMSWEET LEMON MAYONNAISE

1/2 cup Mayonnaise
2 tbsp Lemon juice
1 tsp Dijon-style mustard
1 tsp Honey
1 Garlic clove minced to a paste
Salt
Freshly ground pepper
Instructions:
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
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