Collections

Related

Grilled Tempeh with Red Onion & Eggplant

Submitted by karyni

YIELD

6 servings

PREP

15 min

COOK

25 min

READY

40 min

Ingredients

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) *

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.

* not incl. in nutrient facts

Comments

Related recipes

Nutrition Facts

Serving Size 120g (4.2 oz)

Amount per Serving

Calories 394 45% of calories from fat

% Daily Value *

Total Fat 20g 30%

Saturated Fat 4g 18%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 277mg 12%

Total Carbohydrate 12g 12%

Dietary Fiber 5g 18%

Sugars g

Protein 46g

Vitamin A 0% • Vitamin C 5%

Calcium 17% • Iron 22%

* based on a 2,000 calorie diet How is this calculated?

Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber