Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 md Eggplants 1 ts Ground coriander
1/2 c Dry sherry 1 md Green bell pepper, diced
1/3 c Tamari soy sauce 4 c Sliced mushrooms
1 tb Molasses 3 tb Tomato paste
1/4 c Vegetable oil Salt to taste
8 oz Tempeh, cubed Brown rice
2 1/2 c Chopped onions Chopped scallions
2 ts Ground fennel seeds Toasted seasme seeds
1/4 ts Cayenne

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.

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