Grilled Tempeh with EggplantTotal servings: 4
150 ml red wine
2 garlic cloves, crushed
4 Tbs vegetable oil
1 tsp fresh rosemary leaves
1/4 tsp fennel seeds
1 Tbs shoyu
250 g tempeh, cut in 5 mm slices
1 onion, cut in rings
1 large eggplant, cut in slices
2 Tbsp vegetable oil
10 slices bread
To make the marinade mix first 7 ingredients.
Marinate the tempeh slices in the marinade for one hour at room temperature.
Brush the eggplant and onion slices with the oil and grill over medium-hot coals for about 10 minutes on each side.
Grill the slices of bread over low coals until browned. Put onion, eggplant and tempeh on the slices of toasted bread.