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Wednesday, June 16, 2010

Grilled Eggplant Tacos with Tempeh


Brush eggplant slices with olive oil, honey and dijon mustard mix. Grill each slice until golden. Tempeh is best if its from Gainesville, Artie's makes a great tempeh or Anastacia farmer's Market has a vendor...
Saute onions and garlic in oil, until golden, then crumble tempeh in, add chili powder and cumin. cut up one extra large tomato and saute together until cooked. Place one scoop of tempeh mixture in each eggplant slice and garnish with a jicama and zucchini slaw.
The jicama and zucchini slaw is shredded with a cheese shredder and then garnished with cilantro, lime juice and sea salt.

1 comment:

  1. Flavor perfection... total harmony..., every bite tasted the same, incredible... all the ingredients helped bringing the best on each other...
    The jicama and zucchini slaw was a great touch!!
    The best tacos i had in my life... and i was a meat eater...
    Thanks Heather!!

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