Japanese braised eggplant

Yield: 4 servings

Ingredients:

2 md Eggplants 1 ts Ground coriander
1/2 c Dry sherry 1 md Green bell pepper diced
1/3 c Tamari soy sauce 4 c Sliced mushrooms
1 tb Molasses 3 tb Tomato paste
1/4 c Vegetable oil Salt to taste
8 oz Tempeh cubed Brown rice
2 1/2 c Chopped onions Chopped scallions
2 ts Ground fennel seeds Toasted seasme seeds
1/4 ts Cayenne

Instructions:

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 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 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