Grilled Tempeh with Eggplant

Total 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.

Vegan: Yes
Vegetarian: Yes