Japanese Braised Eggplant

* Exported from MasterCook *

Japanese Braised Eggplant

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish Japanese
Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 md Eggplants
1/2 cup Dry sherry
1/3 cup Tamari soy sauce
1 tablespoon Molasses
1/4 cup Vegetable oil
8 ounce Tempeh -- cubed
2 1/2 cup Chopped onions
2 teaspoon Ground fennel seeds
1/4 teaspoon Cayenne
1 teaspoon Ground coriander
1 md Green bell pepper -- diced
4 cup Sliced mushrooms
3 tablespoon Tomato paste
Salt to taste
Brown rice
Chopped scallions
Toasted seasme seeds

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 1/4 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"

- - - - - - - - - - - - - - - - - -