Japanese Braised Eggplant Recipe

Japanese Braised Eggplant Recipe

Yield: 4 Servings
Recipe by luhu.jp

Ingredients:
2 medium: Eggplants,
1/2 cup: Dry sherry,
1/3 cup: Tamari soy sauce,
1 tbsp: Molasses,
1/4 cup: Vegetable oil,
8 ounce: Tempeh, cubed
2 1/2 cup: Chopped onions,
2 tsp: Ground fennel seeds,
1/4 tsp: Cayenne,
1 tsp: Ground coriander,
1 medium: Green bell pepper, diced
4 cup: Sliced mushrooms,
3 tbsp: Tomato paste,
Salt to taste,
Brown rice,
Chopped scallions,
Toasted seasme seeds,

Directions:

Leaving stems on, cut eggplants in half lengthwise. Mix together the
sherry, soy sauce & molasses. Oil a baking pan. Pour sherry mixture
into pan, place eggplant slices face down, cover tightly & bake at
350F for 45 minutes.

Brown cubed tempeh, 1/2c of onions, 1 ts fennel & 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 & saute 15 to 20 minutes.

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

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

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

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Source from luhu.jp