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"
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|Serving Size: 1 Serving (734g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 99 (25%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 404
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