Recipe By : New Recipes From Moosewood
Serving Size : 4 Preparation Time :0:00
Categories : Vegetarian Japanese
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 md Eggplants
1/2 c Dry sherry
1/3 c Tamari soy sauce
1 tb Molasses
1/4 c Vegetable oil
8 oz Tempeh -- cubed
2 1/2 c Onions -- chopped
2 ts Fennel seeds -- ground
1/4 ts Cayenne
1 ts Ground coriander
1 md Green bell pepper -- diced
4 c Mushrooms -- sliced
3 tb Tomato paste
Salt -- to taste
Brown rice
Scallions -- chopped
Sesame seeds -- toasted
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°F for 45 minutes.
Brown cubed tempeh, 1/2 cup 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 until 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°F for 20 minutes until piping hot.
Serve on bed of rice, pour over some juiice from baking pan &
sprinkle with scallions & sesame seeds.
