Pour boiling water over the tempeh to cover it by 2-inches and allow to soak for 30 minutes.
Toss the eggplant with the rice vinegar, pepper, and a quarter teaspoon of salt.
Roast the diced eggplant in an oven at 425*F for about 20 to 30 minutes until golden brown and tender.
Remove the roasted eggplant from the oven and toss immediately with the watercress, scallions, tomatoes, lemon juice, and a 1/4 teaspoon of salt.
Remove the tempeh from the water and pat it dry. Slice it into 1/4-inch slices. Grill or pan sear the sliced tempeh for 2 minutes on each side until golden brown.
Arrange the grilled tempeh on the eggplant salad and drizzle with soy sauce and lime juice.