Grilled Tempeh W/red Onion & Eggplant

Ingredients

some arugula
3 tempeh cakes
6 slices onion
2 slices eggplants
3/8 rounds olive oil
12 slices wheat bread
240 ml wine
60 ml olive oil
2 slices garlic
3 gr rosemary leaves
1 gr rosemary
1 gr fennel seeds
120 ml mayonnaise
30 ml lemon juice
5 ml dijon-style mustard
5 ml honey
1 garlic clove

Instructions

minced to a paste Salt 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.