MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Stir Fried Watercress In Japanese Eggplants
Categories: Vegetarian
Yield: 4 Servings

4 Japanese eggplants;
- halved lengthwise
1 tb Vegetable oil
4 Scallions; chopped
3 cl Garlic; minced
2 bn Watercress;
- tough stems removed
2 tb Low-sodium tamari
1/2 ts Red pepper flakes
- (optional)
Salt
Black pepper; freshly ground
4 c Freshly cooked rice
1 tb Toasted sesame oil
1 tb Sesame seeds; toasted

For a dish with more substance, stir-fry some diced extra-firm tofu
with a splash of tamari and add it to the stuffing.

Preheat the oven to 400?F. Lightly oil a baking dish. Arrange the
eggplant halves cut sides down, in the dish and bake until just
tender, about 15 minutes. Reduce the temperature to 250?F. Let the
eggplants cool slightly, then scoop out the insides, leaving
1/3"-thick shells intact. Coarsely chop the flesh and set aside.
Return the eggplant shells to the oven to keep warm.

Heat the oil in a large skillet over low heat. Add the scallions,
garlic, and chopped eggplant, and cook until fragrant, about 1
minute. Add the watercress, tamari, and red pepper flakes (if using).
Stir-fry until the watercress is slightly limp, about 1 minute.
Drizzle with the sesame oil and season to taste with salt & pepper.

To serve, spoon a bed of rice on a large platter or 4 individual
plates. Arrange the eggplant shells on the rice and divide the
watercress mixture between them. Sprinkle with sesame seeds.

Recipe by Vegan Planet by Robin Robertson

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