*  Exported from  MasterCook  *
 
                         Oriental Stuffed Eggplant
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Main Dish                        Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3       tb           Soy sauce
    3       tb           Water
    2       ts           Ginger, grated
    1       t            Sesame oil, toasted
    1       tb           Rice vinegar
      1/3   lb           Tempeh, cut into thin strips
    4       ts           Vegetable oil
    3       ea           Japanese eggplants, halved
    3       tb           Sesame seeds
    1       tb           Mellow miso
    2       tb           Mirin
    1       t            Ginger, grated
    1       tb           Water
 
   Preheat oven to 350F.
   
   Combine soy sauce, water, ginger, sesame oil & vinegar
   in a shallow glass dish.  Add tempeh & marinate it for
   several hours.  Remove tempeh & reserve the marinade.
   Saute the tempeh in 3 ts oil until it is evenly
   browned on all sides.  Add reserved marinade &
   continue to saute until the liquid has been absorbed.
   
   Brush the cut surfaces of the eggplant with the
   remaining oil.  Bake until tender, about 15 minutes.
   Set aside until cool enough to handle. Scoop out the
   flesh being careful not to break the skins. Chop pulp
   into a mixing bowl.
   
   Lightly toast the sesame seeds in a small skillet over
   a very low heat. Stir constantly to prevent burning.
   When the begin to crackle, remove from heat & grind ni
   a mortar & pestle.  Place in a large bowl & mix in the
   remaining ingredients.  Fold in the tempeh & eggplant
   pulp.
   
   Spoon prepared mixture into the eggplant shells & bake
   until browned which should take about 20 minutes.
   
   “Vegetarian Gourmet” Fall, 1995
  
 
 
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