Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dish Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tb Soy sauce
3 tb Water
2 ts Ginger, grated
1 t Sesame oil, toasted
1 tb Rice vinegar
1/3 lb Tempeh, cut into thin strips
4 ts Vegetable oil
3 ea Japanese eggplants, halved
3 tb Sesame seeds
1 tb Mellow miso
2 tb Mirin
1 t Ginger, grated
1 tb Water
Preheat oven to 350F.
Combine soy sauce, water, ginger, sesame oil & vinegar
in a shallow glass dish. Add tempeh & marinate it for
several hours. Remove tempeh & reserve the marinade.
Saute the tempeh in 3 ts oil until it is evenly
browned on all sides. Add reserved marinade &
continue to saute until the liquid has been absorbed.
Brush the cut surfaces of the eggplant with the
remaining oil. Bake until tender, about 15 minutes.
Set aside until cool enough to handle. Scoop out the
flesh being careful not to break the skins. Chop pulp
into a mixing bowl.
Lightly toast the sesame seeds in a small skillet over
a very low heat. Stir constantly to prevent burning.
When the begin to crackle, remove from heat & grind ni
a mortar & pestle. Place in a large bowl & mix in the
remaining ingredients. Fold in the tempeh & eggplant
pulp.
Spoon prepared mixture into the eggplant shells & bake
until browned which should take about 20 minutes.
