• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Japanese Braised Eggplant

  • Recipe Submitted by on

Category: Vegetarian

 Ingredients List

  • 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 Chopped onions
  • 2 ts Ground fennel seeds
  • 1/4 ts Cayenne
  • 1 ts Ground coriander
  • 1 md Green bell pepper, diced
  • 4 c Sliced mushrooms
  • 3 tb Tomato paste
  • Salt to taste
  • Brown rice
  • Chopped scallions
  • Toasted seasme seeds

 Directions

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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