Japanese braised eggplant
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | mediums | Eggplants |
| ½ | cup | Dry sherry |
| ⅓ | cup | Tamari soy sauce |
| 1 | tablespoon | Molasses |
| ¼ | cup | Vegetable oil |
| 8 | ounces | Tempeh, cubed |
| 2½ | cup | Chopped onions |
| 2 | teaspoons | Ground fennel seeds |
| ¼ | teaspoon | Cayenne |
| 1 | teaspoon | Ground coriander |
| 1 | medium | Green bell pepper, diced |
| 4 | cups | Sliced mushrooms |
| 3 | tablespoons | Tomato paste |
| Salt to taste | ||
| Brown rice | ||
| Chopped scallions | ||
| Toasted seasme seeds | ||
Directions
Leaving stems on, cut eggplants in half lengthwise. Mix together the sherry, soy sauce & molasses. Oil a baking pan. Pour sherry mixture into pan, place eggplant slices face down, cover tightly & bake at 350F for 45 minutes.
Brown cubed tempeh, 1/2c of onions, 1 ts fennel & cayenne in oil for 20 minutes. Stir frequently to avoid burning. In a separate pot, saute remaining onion, coriander, remaining fennel till onions are transluscent. Add peppers & mushrooms & saute 15 to 20 minutes.
With a slotted spoon, lift tempeh & onions from oil & stir into sauted vegetables. Stir in tomato paste & 2 tb braising liquid from eggplant pan. Salt filling.
Turn eggplant halves over, carefully mash pulp & push to sides leaving a hollow centre. Fill each hollow with ¼ of filling.
Cover pan tightly & bake at 350F for 20 minutes til piping hot.
Serve on bed of rice, pour over some juiice from baking pan & sprinkle with scallions & sesame seeds.
"New Recipes From Moosewood"