---------- Recipe via Meal-Master (tm) v8.02
  Categories: Vegetarian
       Yield: 6 servings
       3    Tempeh cakes
       6 sl Red onion
       2 sm Eggplants; sliced into
            - 1/3 thick rounds
            Olive oil
      12 sl Whole wheat bread
       1 bn Arugula
 -----------------------------RED WINE MARINADE-----------------------------
       1 c  Red wine
       4 tb Olive oil
       2 lg Garlic cloves
            - sliced into ovals
       1 tb Rosemary leaves; -OR-
       1 ts -Dried rosemary
     1/4 ts Fennel seeds
            Coarsely ground black pepper
 ---------------------------SWEET LEMON MAYONNAISE---------------------------
     1/2 c  Mayonnaise
       2 tb Lemon juice
       1 ts Dijon-style mustard
       1 ts Honey
       1    Garlic clove
            - minced to a paste
            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
   Combine all ingredients for the Sweet Lemon Mayonnaise and set aside in the
   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.
   Posted by Nanette Blanchard