Grilled Tempeh W/red Onion & Eggplant
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Grilled Tempeh W/red Onion & Eggplant
  Tempeh    Onion    Eggplant    Vegetarian    Vegan  
Last updated 6/12/2012 1:02:21 AM. Recipe ID 25887. Report a problem with this recipe.
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      Title: Grilled tempeh w/red onion & eggplant
 Categories: Main dish, Vegetarian, Vegan, Bbq
      Yield: 6 servings
      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

MMMMM---------------------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

MMMMM-------------------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
           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.
  Posted by Nanette Blanchard

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Recipe ID 25887 (Apr 03, 2005)

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