Grilled Tempeh with Red Onion and Eggplant

• 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.

red wine, olive oil, garlic, rosemary, fennel seeds, black pepper, tempeh cakes, red onion, rounds, olive oil, whole wheat bread, arugula

Taken from recipeland.com/recipe/v/grilled-tempeh-red-onion-eggpla-40866 (may not work)