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  Recipe Home » Vegetarian » Japanese Braised Eggplant
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  Japanese Braised Eggplant
  Category: Vegetarian
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 341
Ingredients:
2 medium Eggplants
1/2 cup Dry sherry
1/3 cup Tamari soy sauce
1 tbsp Molasses
1/4 cup Vegetable oil
8 oz Tempeh, cubed
2 1/2 cup Chopped onions
2 tsp Ground fennel seeds
1/4 tsp Cayenne
1 tsp Ground coriander
1 medium Green bell pepper, diced
4 cup Sliced mushrooms
3 tbsp 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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