*  Exported from  MasterCook  *
 
                         Japanese Braised Eggplant
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Main Dish                        Japanese
                 Vegetarian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      md            Eggplants
      1/2  cup           Dry sherry
      1/3  cup           Tamari soy sauce
    1      tablespoon    Molasses
      1/4  cup           Vegetable oil
    8      ounce         Tempeh -- cubed
    2 1/2  cup           Chopped onions
    2      teaspoon      Ground fennel seeds
      1/4  teaspoon      Cayenne
    1      teaspoon      Ground coriander
    1      md            Green bell pepper -- diced
    4      cup           Sliced mushrooms
    3      tablespoon    Tomato paste
                         Salt to taste
                         Brown rice
                         Chopped scallions
                         Toasted seasme seeds
 
 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.
 
  “New Recipes From Moosewood”
 
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