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Cooked by: Chef / Ethnicity: Japanese cuisine / Last Modified: 3/24/2004 / Number of Servings: 4 |
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Directions: 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 translucent. 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 center. Fill each hollow with 1/4 of filling. Cover pan tightly & bake at 350F for 20 minutes til piping hot.
Comments: Serve on bed of rice, pour over some juice from baking pan & sprinkle with scallions & sesame seeds.
Ingredients:
2 medium Eggplants
1/2 Cup(s) Ground fennel seeds
1/3 Cup(s) Tamari soy sauce
1 Tablespoon(s) Molasses
1/4 Cup(s) Squash, cubed, peeled
8 Ounce(s) Tempeh, cubed
2 1/2 Cup(s) Chopped onions
1/4 Teaspoon(s) Cayenne
1 Teaspoon(s) Ground coriander
1 medium Green bell pepper, diced
4 Cup(s) Toasted seasme seeds |
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