MOOSEWOOD RESTAURANT JAPANESE BRAISED EGGPLANT

FOR THE EGGPLANT:
2 medium eggplants
1/2 cup dry sherry
1/3 cup tamari soy sauce
1 tablespoon molasses
FOR THE FILLING:
1/4 cup vegetable oil
8 ounces tempeh, cubed
2 1/2 cups chopped onions, divided use
2 teaspoon ground fennel seeds, divided use
1/4 teaspoon cayenne pepper
1 teaspoon ground coriander
4 cups sliced mushrooms
1 medium green bell pepper, diced
3 tablespoons tomato paste
salt to taste
TO SERVE:
hot cooked brown rice
chopped scallions
toasted sesame seeds

Preheat oven to 350 degrees F. Oil a baking pan.

TO PREPARE THE EGGPLANT:
Leaving stems on, cut eggplants in half lengthwise; set aside.

Mix together the sherry, soy sauce, and molasses. Pour sherry mixture into pan. Place eggplant slices in prepared pan face down.

Cover tightly and bake at 350 degrees F for 45 minutes.

TO PREPARE THE FILLING:
Brown cubed tempeh, 1/2 cup onion, 1 tsp fennel, and cayenne in oil for 20 minutes. Stir frequently to avoid burning.

In a separate pot, saute remaining 2 cups onion, coriander, and remaining fennel until onions are translucent.

Add mushrooms and bell peppers and saute 15 to 20 minutes.

With a slotted spoon, lift tempeh and onions from oil and stir into sauteed vegetables. Stir in tomato paste and 2 tbsp braising liquid from eggplant pan. Salt filling.

TO FILL AND BAKE:
Turn eggplant halves over, carefully mash pulp and push to sides leaving a hollow center. Fill each hollow with 1/4 of filling.

Cover pan tightly and bake at 350F for 20 minutes until piping hot.

TO SERVE:
Serve on bed of rice, pour over some juice from baking pan and sprinkle with scallions and sesame seeds.

Servings: 4
Source: New Recipes From Moosewood Restaurant