Japanese Braised Eggplant

Servings: 4
Ingredients:

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

Leaving stems on, cut eggplants in half lengthwise. 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, 1/2c of onions, 1 ts fennel and 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 and mushrooms and saute 15 to 20 minutes.

With a slotted spoon, lift tempeh and onions from oil and stir into sauted
vegetables. Stir in tomato paste and 2 tb braising liquid from eggplant
pan. Salt filling.

Turn eggplant halves over, carefully mash pulp and push to sides leaving a
hollow centre. Fill each hollow with 1/4 of filling. Cover pan tightly and
bake at 350F for 20 minutes til piping hot.

Serve on bed of rice, pour over some juiice from baking pan and sprinkle
with scallions and sesame seeds.

‘New Recipes From Moosewood’

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