Tempeh Eggplant Sandwich With Basil Mayo
[Vegan]

To Make the Basil Mayo:

1. Put the chilled milk in a blender or a deep bowl and add the lemon juice. Add the oil and blend it on a high level for about 1 minute. Then add the mustard, sea salt, basil leaves, and roughly chopped garlic and blend again. Store it in the freezer.

To Make the Sandwich:

1. Cut the tempeh and eggplant into slices and heat some oil in a pan. Put the tempeh and eggplant into the pan and grill on both sides, until golden. Add the splash of soy sauce onto the tempeh and season everything. Put on a plate on the side.
2. Cut the onion into rings and fry with some vegan butter in a pan for about 2 minutes, until translucent, then add the sugar and let them caramelize.
3. Cut the bread rolls and coat both sides with the mayonnaise. Layer the bottom with arugula, eggplant, tempeh, onions, and sprouts and close with the top half.