| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Grains |
Vegetarian |
Vegetarian |
4 |
Servings |
INGREDIENTS
| 2 |
md |
Eggplants |
| 1/2 |
c |
Dry sherry |
| 1/3 |
c |
Tamari soy sauce |
| 1 |
tb |
Molasses |
| 1/4 |
c |
Vegetable oil |
| 8 |
oz |
Tempeh, cubed |
| 2 1/2 |
c |
Chopped onions |
| 2 |
ts |
Ground fennel seeds |
| 1/4 |
ts |
Cayenne |
| 1 |
ts |
Ground coriander |
| 1 |
md |
Green bell pepper, diced |
| 4 |
c |
Sliced mushrooms |
| 3 |
tb |
Tomato paste |
|
|
Salt to taste |
|
|
Brown rice |
|
|
Chopped scallions |
|
|
Toasted seasme seeds |
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"
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“We were called to be witnesses, not lawyers or judges”