Oriental Stuffed Eggplant
Description
This Japanese main features Soy sauce, Water, Ginger, grated, Sesame oil. The flavors come together beautifully. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Preheat oven to 350F (177ðC).
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Combine soy sauce, water, ginger, sesame oil & vinegar in a shallow glass dish.
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Add tempeh & marinate it for several hours.
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Remove tempeh & reserve the marinade.
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Saute the tempeh in 3 ts oil until it is evenly browned on all sides.
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Add reserved marinade & continue to saute until the liquid has been absorbed.
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Brush the cut surfaces of the eggplant with the remaining oil.
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Bake until tender, about 15 minutes.
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Set aside until cool enough to handle.
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Scoop out the flesh being careful not to break the skins.
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Chop pulp into a mixing bowl.
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Lightly toast the sesame seeds in a small skillet over a very low heat.
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Stir constantly to prevent burning.
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When the begin to crackle, remove from heat & grind ni a mortar & pestle.
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Place in a large bowl & mix in the remaining ingredients.
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Fold in the tempeh & eggplant pulp.
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Spoon prepared mixture into the eggplant shells &
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bake until browned which should take about 20 minutes.
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"Vegetarian Gourmet" Fall, 1995
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 145.1kcal
- % Daily Value *
- Total Fat 12.1g19%
- Saturated Fat 1.8g9%
- Cholesterol 0.0mg0%
- Sodium 637.8mg27%
- Total Carbohydrate 7.6g3%
- Dietary Fiber 3.7g15%
- Sugars 2.7g
- Protein 3.7g8%
* 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, cut, eggplant, eggplants, ginger, grated, halved, japanese, main, mellow, mirin, miso, oil, oriental, rice, sauce, sautéing, seeds, sesame, soy
