Japanese Braised Eggplant

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* Exported from MasterCook *

 

Japanese Braised Eggplant

 

Recipe By :Moosewood Collective

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 medium eggplants

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 seeds

1 medium green pepper -- diced

4 cups sliced mushrooms -- (1 pound)

3 tablespoons tomato paste

salt -- to taste

brown rice

chopped scallions

toasted sesame seeds

 

Eggplants braised in a Japanese manner in a sweetened sherry sauce are then

stuffed with a rich, eclectic filling.

 

Leaving the stems on, cut the eggplants in half lengthwise. Mix together the

sherry, soy sauce, and molasses. Oil a baking pan. Pour the sherry mixture into

the pan, place the eggplant halves, cut side down, in the pan, cover it tightly,

and bake at 350F for 45 minutes, until tender.

 

Brown the cubed tempeh, ½ cup of the onions, 1 teaspoon of the fennel, and 1/4

teaspoon cayenne in oil for 20 minutes, stirring frequently to avoid burning. In

a separate pan, saute the remaining 2 cups onions, the coriander, and the

remaining teaspoon of fennel until the onions are translucent. Add the peppers

and the mushrooms and saute another 15 to 20 minutes, until tender.

 

With a slotted spoon, lift the tempeh and onions from the oil and stir them into

the sauteed vegetables. Stir in the tomato paste and 2 tablespoons of the

braising liquid from the eggplant baking pan. Salt the filling to taste.

 

Turn the eggplant halves over in the baking pan. With a fork or spoon, carefully

mash the pulp a little and then push it to the sides making a hollow in each

half and taking care not to break the skins. Fill each hollow with one-fourth of

the filling. Cover the pan tightly and bake at 350F for 20 minutes, until piping

hot.

 

Serve on a bed of rice, pour some juice from the pan over the eggplant, and

sprinkle with chopped scallions and toasted sesame seeds.

 

To my mind Moosewood can only be described with superlatives. The most careful

planning, imagination, and attention to details, as well as attractive

presentations, all contribute to extremely tasteful and well-balanced meals. In

the many years I have enjoyed Moosewood, I have only observed improvement.

Whether it be a Mexican, Italian, French, Chilean, Middle Eastern, Hungarian, or

even an American meal, it is unquestionably my favorite restaurant.

 

George A. Everett, biochemist

 

 

 

 

 

Source:

" New Recipes from Moosewood Restaurant "

Copyright:

" 1987 Vegetable Kingdom, Inc. "

 

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Per Serving (excluding unknown items): 429 Calories; 19g Fat (40.0% calories

from fat); 19g Protein; 45g Carbohydrate; 10g Dietary Fiber; 0mg Cholesterol;

1459mg Sodium. Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 6 Vegetable; 3

Fat; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0