Japanese Braised Eggplant
2 medium eggplants
Leaving stems on, cut eggplants in half lengthwise.
1/2 cup dry sherry
1/3 cup tamari soy sauce
1 tablespoon molasses
1/4 cup vegetable oil
8 ounces tempeh, cubed
2-1/2 cups chopped onions
2 teaspoons ground fennel seeds
1/4 teaspoon cayenne
1 teaspoon ground coriander
1 medium green bell pepper, diced
4 cups sliced mushrooms
3 tablespoons tomato paste
salt to taste
toasted sesame seeds
Mix together the sherry, soy sauce and molasses. Oil a baking pan. Pour sherry mixture into pan, place eggplant slices face down, cover tightly and bake at 350F for 45 minutes.
Brown cubed tempeh, 1/2 cup of onions, 1 teaspoon fennel and cayenne in oil for 20 minutes. Stir frequently to avoid burning.
In a separate pot, sauté remaining onion, coriander, remaining fennel till onions are translucent. Add peppers and mushrooms and sauté 15 to 20 minutes.
With a slotted spoon, lift tempeh and onions from oil and stir into sautéed vegetables.
Stir in tomato paste and 2 tablespoons braising liquid from eggplant pan. Salt filling. Turn eggplant halves over, carefully mash pulp and push to sides leaving a hollow center.
Fill each hollow with 1/4 of filling. Cover pan tightly and bake at 350F for 20 minutes until piping hot. Serve on bed of rice, pour over some juice from baking pan and sprinkle with scallions and sesame seeds.
This recipe is a real winner! One of my all time favorite eggplant recipes and that's saying a lot! Carnivores in my office drooled and asked me for the recipe when I was eating my leftovers.
Jim Donato, Asheville
i made a variation of this recipe tonight and it was delicious. I added some white Miso paste to the eggplant baking sauce. I sliced the eggplant rather than halved it and just mixed it in together with the mushrooms. Very flavoursome dish!
Miriam , Melbourne, Australia
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