Instructions:

Yield: 6 servings

3 tbsp Soy sauce
3 tbsp Water
2 tsp Ginger, grated
1 tsp Sesame oil, toasted
1 tbsp Rice vinegar
1/3 lb Tempeh, cut into thin strips
4 tsp Vegetable oil
3 ea Japanese eggplants, halved
3 tbsp Sesame seeds
1 tbsp Mellow miso
2 tbsp Mirin
1 tsp Ginger, grated
1 tbsp 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 tsp 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.