Oriental stuffed eggplant Recipe

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Oriental stuffed eggplant

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Asian, Chinese, Eggplant, Entrees, Ethnic, Japanese, Oriental, Vegetables

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Ingredients:

3	tbsp	Soy sauce
3	tbsp	Water
2	tsp	Ginger, grated
1	tsp	Sesame oil, toasted
1	tbsp	Rice vinegar
1/3	lbs	Tempeh, cut into thin strips
4	tsp	Vegetable oil
		3 ea Japanese eggplants, halved
3	tbsp	Sesame seeds
1	tbsp	Mellow miso
2	tbsp	Mirin
1	tsp	Ginger, grated
1	tbsp	Water

Procedures:

1	Preheat oven to 350f.
2	combine soy sauce, water, ginger, sesame oil & vinegar in a shallow glass dish.
3	Add tempeh & marinate it for several hours.
4	Remove tempeh & reserve the marinade.
5	Saute the tempeh in 3 ts oil until it is evenly browned on all sides.
6	Add reserved marinade & continue to saute until the liquid has been absorbed.
7	brush the cut surfaces of the eggplant with the remaining oil.
8	Bake until tender, about 15 minutes.
9	Set aside until cool enough to handle.
10	Scoop out the flesh being careful not to break the skins.
11	Chop pulp into a mixing bowl.
12	lightly toast the sesame seeds in a small skillet over a very low heat.
13	Stir constantly to prevent burning.
14	When the begin to crackle, remove from heat & grind ni a mortar & pestle.
15	Place in a large bowl & mix in the remaining ingredients.
16	Fold in the tempeh & eggplant pulp.
17	spoon prepared mixture into the eggplant shells & bake until browned which should take about 20 minutes.
18	"vegetarian gourmet" fall, 1995