Ingredients
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.
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