Grilled Tempeh with Red Onion and Eggplant Recipe

Name: Grilled Tempeh with Red Onion and Eggplant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup red wine; 4 tablespoons olive oil; 2 large garlic cloves sliced into ovals; 1 tablespoon rosemary leaves; 1/4 teaspoon fennel seeds; 1 x black pepper; 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)

Servings: persons

1 cup red wine
4 tablespoons olive oil
2 large garlic cloves sliced into ovals
1 tablespoon rosemary leaves
1/4 teaspoon fennel seeds
1 x black pepper
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)

1
Prepare the marinade by combining all the ingredients and mixing.
2
Slice the tempeh cakes in half crosswise, then split each half horizontally by slicing carefully.
3
Marinate in the red wine marinade for an hour at room temperature.
4
Brush the eggpolant slices with olive oil.
5
On an open or closed grill over medium-hot coals, grill the eggplant and onion slices for 10 minutes per side.
6
Grill the bread slices over low coals until toasty.
7
Arrange the vegetables and tempeh on the slices of toasted bread garnished with sprigs of arugula.

458

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup red wine, 4 tablespoons olive oil, 2 large garlic cloves sliced into ovals, 1 tablespoon rosemary leaves, and more.

Yes, Grilled Tempeh with Red Onion and Eggplant falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Tempeh with Red Onion and Eggplant

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