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Japanese Braised Eggplant

Japanese Braised Eggplant recipe image
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.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 417.7
Dietary: Vegetarian
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
  • 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
Directions
  1. 1
    Salt to taste Brown rice Chopped scallions Toasted seasme seeds Leaving stems on,
  2. 2
    cut eggplants in half lengthwise.
  3. 3
    Mix together the sherry, soy sauce & molasses.
  4. 4
    Oil a baking pan.
  5. 5
    Pour sherry mixture into pan,
  6. 6
    place eggplant slices face down,
  7. 7
    cover tightly &
  8. 8
    bake at 350F (177C) for 45 minutes.
  9. 9
    Brown cubed tempeh, 1/2c of onions, 1 ts fennel & cayenne in oil for 20 minutes.
  10. 10
    Stir frequently to avoid burning.
  11. 11
    In a separate pot, saute remaining onion, coriander, remaining fennel till onions are transluscent.
  12. 12
    Add peppers & mushrooms & saute 15 to 20 minutes.
  13. 13
    With a slotted spoon, lift tempeh & onions from oil & stir into sauted vegetables.
  14. 14
    Stir in tomato paste & 2 tb braising liquid from eggplant pan.
  15. 15
    Salt filling.
  16. 16
    Turn eggplant halves over, carefully mash pulp & push to sides leaving a hollow centre.
  17. 17
    Fill each hollow with 1/4 of filling.
  18. 18
    Cover pan tightly & bake at 350F (177C) for 20 minutes til piping hot.
  19. 19
    Serve on bed of rice,
  20. 20
    pour over some juiice from baking pan &
  21. 21
    sprinkle with scallions & sesame seeds.
  22. 22
    "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.

Keywords: baking, bell, braised, cayenne, chopped, coriander, cubed, diced, dry, eggplant, eggplants, fennel, green, ground, japanese, molasses, mushrooms, oil, onions, paste
Read it online: https://www.chefs-mate.com/recipe/japanese-braised-eggplant/