Guest guest Posted January 24, 2007 Report Share Posted January 24, 2007 This so good I make and have to tell daughter to leave kitchen. Japanese Braised Eggplant and Tempeh 2 medium eggplants 1/2 cup dry sherry 1/3 cup tamari soy sauce 1 tbsp. molasses 1/4 cup vegetable oil 8 ozs. tempeh, cubed 2 1/2 cups chopped onions 2 tsp. ground fennel seeds 1/4 tsp. cayenne 1 tsp. ground coriander 1 medium green bell pepper, diced 4 cups sliced mushrooms 3 tbsp. tomato paste salt to taste brown rice or steamed short grain white rice chopped scallions toasted seasme seeds use brown or black kind 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 degrees 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 350 degrees for 20 minutes til piping hot. Serve on bed of rice, pour over some juice from baking pan & sprinkle with scallions & sesame seeds. Serves 4. ______________________________\ ____ Food fight? Enjoy some healthy debate in the Answers Food & Drink Q & A. http://answers./dir/?link=list & sid=396545367 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 24, 2007 Report Share Posted January 24, 2007 Oh my, That sounds wonderful. Thank you. Katie Kai Hurada <kai_hurada wrote: This so good I make and have to tell daughter to leave kitchen. Japanese Braised Eggplant and Tempeh 2 medium eggplants 1/2 cup dry sherry 1/3 cup tamari soy sauce 1 tbsp. molasses 1/4 cup vegetable oil 8 ozs. tempeh, cubed 2 1/2 cups chopped onions 2 tsp. ground fennel seeds 1/4 tsp. cayenne 1 tsp. ground coriander 1 medium green bell pepper, diced 4 cups sliced mushrooms 3 tbsp. tomato paste salt to taste brown rice or steamed short grain white rice chopped scallions toasted seasme seeds use brown or black kind 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 degrees 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 350 degrees for 20 minutes til piping hot. Serve on bed of rice, pour over some juice from baking pan & sprinkle with scallions & sesame seeds. Serves 4. ________ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 24, 2007 Report Share Posted January 24, 2007 LOL I love what you said about this recipe at the begining. Gotta be a little dececptive huh? Now you have me interested in this recipe! Do you think that grape juice would substitute good for the sherry? Thanks, Judy - Kai Hurada Wednesday, January 24, 2007 5:41 PM Japanese Braised Eggplant and Tempeh This so good I make and have to tell daughter to leave kitchen. Japanese Braised Eggplant and Tempeh 2 medium eggplants 1/2 cup dry sherry 1/3 cup tamari soy sauce 1 tbsp. molasses 1/4 cup vegetable oil 8 ozs. tempeh, cubed 2 1/2 cups chopped onions 2 tsp. ground fennel seeds 1/4 tsp. cayenne 1 tsp. ground coriander 1 medium green bell pepper, diced 4 cups sliced mushrooms 3 tbsp. tomato paste salt to taste brown rice or steamed short grain white rice chopped scallions toasted seasme seeds use brown or black kind 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 degrees 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 350 degrees for 20 minutes til piping hot. Serve on bed of rice, pour over some juice from baking pan & sprinkle with scallions & sesame seeds. Serves 4. ________ Food fight? Enjoy some healthy debate in the Answers Food & Drink Q & A. http://answers./dir/?link=list & sid=396545367 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 24, 2007 Report Share Posted January 24, 2007 what would be a good sub for mushrooms? zucchini maybe? Kai Hurada <kai_hurada wrote: This so good I make and have to tell daughter to leave kitchen. Japanese Braised Eggplant and Tempeh 2 medium eggplants 1/2 cup dry sherry 1/3 cup tamari soy sauce 1 tbsp. molasses 1/4 cup vegetable oil 8 ozs. tempeh, cubed 2 1/2 cups chopped onions 2 tsp. ground fennel seeds 1/4 tsp. cayenne 1 tsp. ground coriander 1 medium green bell pepper, diced 4 cups sliced mushrooms 3 tbsp. tomato paste salt to taste brown rice or steamed short grain white rice chopped scallions toasted seasme seeds use brown or black kind Recent Activity 48 New Members 1 New Photos 112 New Files Visit Your Group Quote Link to comment Share on other sites More sharing options...
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