Japanese Braised Eggplant
Description
This Japanese-inspired dish features eggplant halves baked in a sweet and savory sherry-soy glaze. They are stuffed with a hearty mixture of browned tempeh, mushrooms, onions, and bell peppers seasoned with fennel and coriander. The result is a comforting, vegetarian main course that is both flavorful and satisfying.Ingredients
Directions
-
Salt to taste Brown rice Chopped scallions Toasted seasme seeds 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 (177C) 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 (177C) for 20 minutes til piping hot.
-
Serve on bed of rice,
-
pour over some juiice from baking pan &
-
sprinkle with scallions & sesame seeds.
-
"New Recipes From Moosewood"
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 417.7kcal
- % Daily Value *
- Total Fat 17.8g28%
- Saturated Fat 2.6g13%
- Cholesterol 2.0mg1%
- Sodium 1409.8mg59%
- Total Carbohydrate 56.5g19%
- Dietary Fiber 10.3g42%
- Sugars 18.7g
- Protein 16.2g33%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
baking, bell, braised, cayenne, chopped, coriander, cubed, diced, dry, eggplant, eggplants, fennel, green, ground, japanese, molasses, mushrooms, oil, onions, paste
