Moosewood -- Japanese Braised Eggplant

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* Exported from MasterCook *

 

Japanese Braised Eggplant

 

Recipe By : New Recipes from Moosewood

Serving Size : 4 Preparation Time :0:00

Categories : Moosewood Cookbooks

 

Amount Measure Ingredient -- Preparation Method

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

2 medium Eggplants

1/2 cup Dry sherry

1/3 cup Tamari soy sauce

1 tablespoon Molasses

1/4 cup Vegetable oil

8 ounces Tempeh -- cubed

2 1/2 cups Chopped onions

2 teaspoons Ground fennel seeds

1/4 teaspoon Cayenne

1 teaspoon Ground coriander

1 md Green bell pepper -- diced

4 cups Sliced mushrooms

3 tablespoons Tomato paste

Salt to taste

Brown rice

Chopped scallions

Toasted sesame 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 tsp. 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 sauteed 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 center. Fill each hollow with 1/4 of

filling. Cover pan tightly & bake at 350F for 20 minutes

till piping hot.

 

Serve on bed of rice, pour over some juice from baking pan &

sprinkle with scallions & sesame seeds.

 

" New Recipes From Moosewood "

 

 

 

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