Japanese Braised Eggplant Recipe

Japanese Braised Eggplant Recipe

Ingredients

• Serving Size : 4
• 2 md eggplants
• 1/2 cup dry sherry
• 1/3 cup tamari soy sauce
• 1 tablespoon molasses
• 1/4 cup vegetable oil
• 8 ounce tempeh – cubed
• 2 1/2 cup chopped onions
• 2 teaspoon ground fennel seeds
• 1/4 teaspoon cayenne
• 1 teaspoon ground coriander
• 1 md green bell pepper – diced
• 4 cup sliced mushrooms
• 3 tablespoon tomato paste
• salt to taste
• brown rice
• chopped scallions
• toasted sesame seeds

Method

1. Leaving stems on, cut eggplants in half lengthwise.
2. Mix together the sherry, soy sauce and molasses.
3. Oil a baking pan.
4. Pour sherry mixture into pan, place eggplant slices face down, cover tightly and bake at 350F for 45 minutes.
5. Brown cubed tempeh, 1/2c of onions, 1 tsp fennel and cayenne in oil for 20 minutes.
6. Stir frequently to avoid burning.
7. In a separate pot, saute remaining onion, coriander, remaining fennel till onions are translucent.
8. Add peppers and mushrooms and saute 15 to 20 minutes.
9. With a slotted spoon, lift tempeh and onions from oil and stir into sauteed vegetables.
10. Stir in tomato paste and 2 tb braising liquid from eggplant pan.
11. Salt filling.
12. Turn eggplant halves over, carefully mash pulp and push to sides leaving a hollow center.
13. Fill each hollow with 1/4 of filling.
14. Cover pan tightly and bake at 350F for 20 minutes till piping hot.
15. Serve on bed of rice, pour over some juice from baking pan and sprinkle with scallions and sesame seeds.

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