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simplyvegetarian777

Vegan Eggplant Fish Trap : A Guest Post by The Novice Gardener

Published on February 11, 2014 by simplyvegetarian777

It was January 2014 when I decide to do The Guest Post Week every month on my blog…a great way for all my dear blogger friends to meet my readers and I get a chance to mingle with theirs. Stretching out was the plan. I am so glad that so many of my blogger friends liked the idea and are ready to pitch in.

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So Ladies and Gentlemen,
Let me present Angie, who blogs at The Novice Gardener. Oh my, the way she blogs is an art. Her pictures, her dishes, her presentation, her writing style, stories imbibed, her vegetable garden, few this and lot of that…..is like a deep ocean. You can keep swimming and keep getting more and more pulled in. Do check her Fiesta Friday, where she is hosting party every Friday and a great place to share some dishes and few drinks, get some good laugh, visit some art galleries, hear a story and crack a joke…all in one place. The best part is you don’t have to dress up ;).

Now over to Angie, my first Guest.

A is for Aubergine

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This is a dual-purpose post, specifically written as a guest post for Sonal @ simplyvegetarian777 and specifically done as an entry to an A-Z photo project that Patty @ Patty Nguyen is currently undertaking.
My guess for the photo project is that you are to post a photo every 2 weeks, beginning with the letter A, until you finally end the year with Z. Am I right, Patty? There are 26 alphabets and 52 weeks. Simple math I can handle.
Therefore, this is like killing two birds with one stone. Always a plus every time I can do that. Besides, it’s a good way for me to introduce my two blogger buddies to each other. So, Patty, meet Sonal, and Sonal, meet Patty. There you go, give eachother a virtual hug.

The photo challenge, according to Patty, can be of anything and at first I thought about A for Acting. Specifically, bad acting. Specifically, Kristin Stewart’s. I know, I know… I, too, had to sit through four years of midnight showings of the Twilight series. Trust me, you have my sympathy. Not just for having to sit through the bad acting but for having to listen to my saying โ€œspecificallyโ€ numerous times.

But A for Acting may be veering away too much from what my blog is supposed to be. So I’ll try to stay on food and plants, even better if I can do plants that become food.

And so, A is for Aubergine, also known as Brinjal and Eggplant. Hey, Patty, can I submit this for all the three letters, A, B, and E? Oh, it doesn’t work that way? But I love killing multiple birds with one stone! Didn’t you expect something that will blow your mind? Entering one entry that can cover several letters at once is mind-blowing, no? Okey dokey, just a thought.
Sonal, on the other hand, asked for a scandalous post. There’s nothing scandalous about aubergine/brinjal/eggplant, except for the fact that I used to hate it. And for what I’m about to do with them. Here’s a clue: fish. Another clue: vegan. Say whaaa…?

Yes, I am making “Vegan Eggplant Fish Trap.” Scandalous or not, it’s super tasty. Especially if you substitute the tempeh with ground meat. Just kidding, Sonal! But that’s a thought for the non-vegetarians.

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The idea for this came from Bento.com. It’s called “Fish Trap” because supposedly it looks like a fish trap. Since I’m no fishing expert, I’ll take their word for it. The Japanese seem to elevate the idea of food art to the next level. I just can’t get enough of their creativity. This is my attempt to emulate them.

Vegan Eggplant Fish Trap (Stuffed Eggplants)
Youโ€™ll get better results in making them look like fish traps if you use the long Japanese eggplants. I found these small oval eggplants, instead. They may not look like fish traps, but they look very cute!

Ingredients :
6 small eggplants
1 lb tempeh, crumbled
1 tbsp oil
1 medium onion, chopped
2 cloves garlic, minced
ยฝ tsp grated ginger
1 tbsp miso + 1 tbsp water
1 tsp soy sauce
1 tsp sugar
1 tbsp mirin or white wine (optional)
Teriyaki sauce
Toasted sesame seeds

Method :
1. Cut eggplants in half lengthwise, hollow out the centers by scooping some of the flesh, and then make slits along the length of the fruits, leaving the ends still intact.
2. Place eggplants on a baking sheet, drizzle with some oil and bake in a 350ยฐ F oven for 10 minutes, or until eggplants are pliable bot not too soft. Set aside.
3. Place tempeh in a food processor and grind briefly until it resembles coarse crumbs.
4. In a sautรฉ pan, heat oil on medium-high heat, add onion and cook until translucent. Add garlic and ginger and stir to combine.
5. Add tempeh, diluted miso, soy sauce, sugar, and mirin/wine (if using), and stir to combine everything. Remove from heat and set to cool.
6. When tempeh is cool to touch, form them into balls, and place inside eggplant โ€œtraps,โ€ fanning out the slits if necessary.
7. Return stuffed eggplants into the oven and bake for another 15-20 minutes or until eggplants are completely cooked and soft.
8. Serve with teriyaki sauce and toasted sesame seeds.

Check out Angie’s Facebook Link to get more updates.

The following photos are from Bento.com

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Related

Filed Under: Asian, Cheese, Tofu, Paneer, Soy, Uncategorized

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Reader Interactions

Comments

  1. Sadia Mohamed

    February 16, 2014 at 12:34 pm

    Ooh what a unique idea. Looks too good. ๐Ÿ™‚

    Reply
  2. Sadia Mohamed

    February 16, 2014 at 12:34 pm

    Ooh what a unique idea. Looks too good. ๐Ÿ™‚

    Reply
  3. Sophie33

    February 15, 2014 at 6:45 am

    A very pretty way of presenting the dish! I love it too! Yummm! x

    Reply
    • simplyvegetarian777

      February 15, 2014 at 7:29 am

      ๐Ÿ™‚

      Reply
  4. Sophie33

    February 15, 2014 at 6:45 am

    A very pretty way of presenting the dish! I love it too! Yummm! x

    Reply
    • simplyvegetarian777

      February 15, 2014 at 7:29 am

      ๐Ÿ™‚

      Reply
  5. Eat,live,burp

    February 12, 2014 at 11:03 pm

    oh my! looks so beautiful..

    Reply
  6. Eat,live,burp

    February 12, 2014 at 11:03 pm

    oh my! looks so beautiful..

    Reply
  7. eclecticoddsnsods

    February 12, 2014 at 4:28 pm

    Looks like it would be really complicated but upon reading actually quite easy. It’s also not something I would have thought to try but being pulled in by the pictures and now the words I would ๐Ÿ™‚

    Reply
    • simplyvegetarian777

      February 12, 2014 at 4:43 pm

      :))

      Reply
  8. eclecticoddsnsods

    February 12, 2014 at 4:28 pm

    Looks like it would be really complicated but upon reading actually quite easy. It’s also not something I would have thought to try but being pulled in by the pictures and now the words I would ๐Ÿ™‚

    Reply
    • simplyvegetarian777

      February 12, 2014 at 4:43 pm

      :))

      Reply
  9. saucygander

    February 12, 2014 at 12:49 pm

    Angie, your fish trap looks awesome! I thought you were going to use “fish fragrant” seasoning from Sichuan cuisine (which is vegetarian and also doesn’t involve actual fish, unless you make fish fragrant fish, I guess..), but this is way prettier! Sonal, your blog is great, so glad to be visiting here. Guest blogging week is a fun idea.

    Reply
  10. saucygander

    February 12, 2014 at 12:49 pm

    Angie, your fish trap looks awesome! I thought you were going to use “fish fragrant” seasoning from Sichuan cuisine (which is vegetarian and also doesn’t involve actual fish, unless you make fish fragrant fish, I guess..), but this is way prettier! Sonal, your blog is great, so glad to be visiting here. Guest blogging week is a fun idea.

    Reply
  11. Noony

    February 12, 2014 at 8:10 am

    This is beautiful. I’m going to share this with my chef brother – he is very innovative in how he presents food. Also, I second your opinions about Angie! Love her blog.

    Reply
    • simplyvegetarian777

      February 12, 2014 at 8:54 am

      :))

      Reply
  12. Noony

    February 12, 2014 at 8:10 am

    This is beautiful. I’m going to share this with my chef brother – he is very innovative in how he presents food. Also, I second your opinions about Angie! Love her blog.

    Reply
    • simplyvegetarian777

      February 12, 2014 at 8:54 am

      :))

      Reply
  13. Natalia

    February 12, 2014 at 7:19 am

    Oh my, that looks stunning!

    Reply
    • simplyvegetarian777

      February 12, 2014 at 8:01 am

      Isn’t it? Thanks for stopping by :).

      Reply
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