Japanese Braised Eggplant
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | medium |
eggplant
|
*
|
| ½ | cup |
sherry
dry |
*
|
| ⅓ | cup |
soy sauce, tamari
|
*
|
| 1 | tablespoon |
molasses
|
|
| ¼ | cup |
vegetable oil
|
|
| 8 | ounces |
tempeh
cubed |
|
| 2 ½ | cups |
onions
chopped |
|
| 2 | teaspoons |
fennel seeds
ground |
|
| ¼ | teaspoon |
cayenne pepper
|
|
| 1 | teaspoon |
coriander
ground |
|
| 1 | medium |
green bell peppers
diced |
|
| 4 | cups |
mushrooms
sliced |
|
| 3 | tablespoons |
tomato paste
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
brown rice
|
*
|
| 1 | x |
scallions, spring or green onions
chopped |
*
|
| 1 | x |
sesame seeds
toasted |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | medium |
eggplant
|
*
|
| 118 | ml |
sherry
dry |
*
|
| 79 | ml |
soy sauce, tamari
|
*
|
| 15 | ml |
molasses
|
|
| 59 | ml |
vegetable oil
|
|
| 231.2 | ml/g |
tempeh
cubed |
|
| 591 | ml |
onions
chopped |
|
| 1E+1 | ml |
fennel seeds
ground |
|
| 1.3 | ml |
cayenne pepper
|
|
| 5 | ml |
coriander
ground |
|
| 1 | medium |
green bell peppers
diced |
|
| 946 | ml |
mushrooms
sliced |
|
| 45 | ml |
tomato paste
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
brown rice
|
*
|
| 1 | x |
scallions, spring or green onions
chopped |
*
|
| 1 | x |
sesame seeds
toasted |
*
|
Directions
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 350℉ (180℃) for 45 minutes.
Brown cubed tempeh, 1/2c of onions, 1 teaspoon fennel and cayenne in oil for 20 minutes.
Stir frequently to avoid burning. In a separate pot, sauté remaining onion, coriander, remaining fennel until onions are transluscent.
Add peppers and mushrooms and sauté 15 to 20 minutes.
With a slotted spoon, lift tempeh and onions from oil and stir into sautéd vegetables.
Stir in tomato paste and 2 tablespoons 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 ¼ of filling. Cover pan tightly and bake at 350℉ (180℃) 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.
