Oriental Stuffed Eggplant
3 tablespoons soy sauce
Preheat oven to 350F.
3 tablespoons water
2 teaspoons ginger, grated
1 tablespoon sesame oil, toasted
1 tablespoon rice vinegar
1/3 pound tempeh, cut into thin strips
4 teaspoons vegetable oil
3 japanese eggplants, halved
3 tablespoons sesame seeds
1 tablespoon yellow miso
2 tablespoons mirin
1 tablespoon ginger, grated
1 tablespoon water
Combine soy sauce, water, ginger, sesame oil and vinegar in a shallow glass dish. Add tempeh and marinate it for several hours. Remove tempeh and reserve the marinade.
Sauté the tempeh in 3 teaspoon oil until it is evenly browned on all sides. Add reserved marinade and continue to sauté 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 and grind in a mortar and pestle.
Place in a large bowl and mix in the remaining ingredients. Fold in the tempeh and eggplant pulp. Spoon prepared mixture into the eggplant shells and bake until browned which should take about 20 minutes.
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