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| RECIPE FOR JAPANESE BRAISED EGGPLANT |
Title: Japanese Braised Eggplant
Category: Entree Vegetarian
Serves: 4
Ingredients:
| 2.00 | md | Eggplants | | 0.50 | c | Dry sherry | | 0.33 | c | Tamari soy sauce | | 1.00 | tb | Molasses | | 0.25 | c | Vegetable oil | | 8.00 | oz | Tempeh, cubed | | 2.50 | c | Chopped onions | | 2.00 | ts | Ground fennel seeds | | 0.25 | ts | Cayenne | | 1.00 | ts | Ground coriander | | 1.00 | md | Green bell pepper, diced | | 4.00 | c | Sliced mushrooms | | 3.00 | tb | Tomato paste | | | Salt to taste | | | Brown rice | | | Chopped scallions | | | Toasted seasme seeds |
Instructions:
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.
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