Moosewood: Japanese Braised Eggplant

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* Exported from MasterCook *

 

Japanese Braised Eggplant

 

Recipe By : New Recipes from Moosewood Restaurant, page 96

Serving Size : 4 Preparation Time :0:00

Categories : Asian Main Dish

Moosewood Vegan

Vegetarian

 

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 onions -- chopped

2 teaspoons fennel seeds -- ground

1/4 teaspoon cayenne

1 teaspoon coriander seeds -- ground

1 medium green pepper -- diced

4 cups mushrooms ( 1 pound) -- sliced

3 tablespoons tomato paste

salt to taste

brown rice

chopped scallions

toasted sesame seeds

 

Leaving the stems on, cut the eggplants in half lengthwise. Mix together the

sherry, soy sauce, and molasses. Oil a baking pan. Pour the sherry mixture into

the pan, place the eggplant halves, cut side down, in the pan, cover it tightly,

and bake at 350° for 45 minutes, until tender.

 

Brown the cubed tempeh, 1/2 cup of the onions, 1 teaspoon of the fennel, and 1/4

teaspoon cayenne in oil for 20 minutes, stirring frequently to avoid burning. In

a separate pan, sauté another 15 to 20 minutes, until tender.

 

With a slotted spoon, lift the tempeh and the onions from the oil and stir them

into the sautéed vegetables. Stir in the tomato paste and 2 tablespoons of the

braising liquid from the eggplant baking pan. Salt the filling to taste.

 

Turn the eggplant halves over in the baking pan. With a fork or spoon, carefully

mash the pulp a little and then push it to the sides making a hollow in each

half and taking care not to break the skins. Fill each hollow with one-fourth of

the filling. Cover the pan tightly and bake at 350° for 20 minutes, until piping

hot.

 

Serve on a bed of rice, pour some juice from the pan over the eggplant, and

sprinkle with chopped scallions and toasted sesame seeds.

 

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NOTES : I am putting together a collection of vegetarian eggplant recipes. Any

suggestions welcomed.

http://home.att.net/~ashburysaubergines/

Ashbury