Japanese Braised Eggplant

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Japanese Braised Eggplant

 

2 medium eggplants

1 tsp. ground coriander

1/2 cup dry sherry

1 medium green bell pepper, diced

1/3 cup tamari soy sauce

4 cups sliced mushrooms

1 tbsp. molasses

3 tbsps. tomato paste

1/4 cup vegetable oil

salt to taste

8 ozs. tempeh, cubed

brown rice

2 1/2 cups chopped onions

2 tsps. ground fennel seeds

toasted seasme seeds

1/4 tsp. cayenne

 

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, bake at 350

degrees for 45 minutes. Brown cubed tempeh, 1/2 cup onions, 1 tsp.

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, mushrooms and saute 15 to 20 minutes. With a slotted spoon,

lift tempeh and onions from oil, stir into sauted vegetables. Stir in

tomato paste and 2 tbsps. 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, bake at 350 degrees for 20 minutes til piping hot.

Serve on bed of rice, pour over some juice from baking pan and sprinkle

with scallions and sesame seeds.

Serves 4.

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Char Haz

charrem

 

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