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"

Related recipes