Try this Japanese Braised Eggplant recipe, or contribute your own.
Suggest a better descriptionLeaving 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"
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Serving Size: 1 Serving (734g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 404 | ||
Calories from Fat: 99 (25%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11g | 15 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 6.2g | ||
Polyunsanturated Fat 3.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 1387.6mg | 48 % | |
Potassium 1754.2mg | 46 % | |
Total Carbohydrate 64.3g | 19 % | |
Dietary Fiber 16.9g | 67 % | |
Sugars, other 47.4g | ||
Protein 12.5g | 18 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 404
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