Grilled Tempeh with Red Onion & Eggplant
Yield
6 servingsPrep
15 minCook
25 minReady
40 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Red wine marinade | |||
| 1 | cup |
red wine
|
*
|
| 4 | tablespoons |
olive oil
|
|
| 2 | large |
garlic cloves
sliced into ovals |
*
|
| 1 | tablespoon |
rosemary leaves
|
|
| ¼ | teaspoon |
fennel seeds
|
|
| 1 | x |
black pepper
|
*
|
| Grilled tempeh | |||
| 3 | each |
tempeh
cakes |
* |
| 1 | large |
red onion
sliced into 6 rounds |
|
| 2 | small |
eggplant
sliced into 1/3 inch rounds |
*
|
| 1 | x |
olive oil
|
*
|
| 12 | slices |
whole wheat bread
|
|
| 1 | bunch |
arugula (roquette)
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Red wine marinade | |||
| 237 | ml |
red wine
|
*
|
| 6E+1 | ml |
olive oil
|
|
| 2 | large |
garlic cloves
sliced into ovals |
*
|
| 15 | ml |
rosemary leaves
|
|
| 1.3 | ml |
fennel seeds
|
|
| 1 | x |
black pepper
|
*
|
| Grilled tempeh | |||
| 3 | each |
tempeh
cakes |
* |
| 1 | large |
red onion
sliced into 6 rounds |
|
| 2 | small |
eggplant
sliced into 1/3 inch rounds |
*
|
| 1 | x |
olive oil
|
*
|
| 12 | slices |
whole wheat bread
|
|
| 1 | bunch |
arugula (roquette)
|
*
|
Directions
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.
