🫙 From the Spice Rack
Japanese Braised Eggplant
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 Grou...
maineasy
Ingredients8 items
Ingredients
- 2medium eggplants
- 1/2cup dry sherry
- 1/3cup tamari soy sauce
- 1tbsp molasses
- 1/4cup vegetable oil
- 8oztempeh, cubed
- 21/2 c chopped onions
- 2tsp ground fennel seeds
Directions
- 1
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 Grou
- 2
Mix together the sherry, soy sauce & molasses
- 3
Oil a baking pan
- 4
Pour sherry mixture into pan, place eggplant slices face down, cover tightly & bake at 350F for 45 minutes
- 5
Brown cubed tempeh, 1/2c of onions, 1 ts fennel & cayenne in oil for 20 minutes
- 6
Stir frequently to avoid burning
- 7
In a separate pot, saute remaining onion, coriander, remaining fennel till onions are transluscent
- 8
Add peppers & mushrooms & saute 15 to 20 minutes