Japanese Braised Eggplant

Ingredients:
  • 2 md Eggplants
  • 1 tsp Ground coriander
  • 1/2 cup Dry sherry
  • 1 md Green bell pepper, diced
  • 1/3 cup Tamari soy sauce
  • 4 cup Sliced mushrooms
  • 1 Tbsp Molasses
  • 3 Tbsp Tomato paste
  • 1/4 cup Vegetable oil
  • Salt to taste
  • 8 oz. Tempeh, cubed
  • Brown rice
  • 2 1/2 cup Chopped onions
  • Chopped scallions
  • 2 tsp Ground fennel seeds
  • Toasted seasme seeds
  • 1/4 tsp Cayenne
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Preparation:

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 350° F for 45 minutes.

Brown cubed tempeh, 1/2c of onions, 1 tsp fennel & cayenne in oil for 20 minutes. Stir frequently to avoid burning. In a separate pot, sauté remaining onion, coriander, remaining fennel till onions are transluscent.

Add peppers & mushrooms & sauté 15 to 20 minutes. With a slotted spoon, lift tempeh & onions from oil & stir into sautéd vegetables. Stir in tomato paste & 2 Tbsp 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 350° F for 20 minutes til piping hot.

Serve on bed of rice, pour over some juiice from baking pan & sprinkle with scallions & sesame seeds.

Servings:
Source: Moosewood
Submitted by: Recipe Group Member
Date:
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