Ceylonese eggplant
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | mediums | Eggplants |
| ¼ | cup | Vegetable broth |
| 1 | tablespoon | Coriander; ground |
| 2 | teaspoons | Red peppers, dried; crushed |
| 1 | large | Onion; chopped |
| 1 | Garlic clove; minced | |
| 2 | tablespoons | Sesame seeds |
| 2 | tablespoons | Tamari, low sodium |
| 2 | tablespoons | Lemon juice |
| ⅓ | cup | Soymilk or rice milk |
| 1 | tablespoon | Maple syrup |
| 2 | Green chiles; chopped | |
Directions
Do not peel eggplants. Cut them lengthwise in quarters and then in ½-inch slices. Steam until tender (5-10 minutes). Saute onion, garlic, coriander and red peppers in ¼ cup broth for about 5 minutes. When tneder, spin this mixture in the blender and then return it to the pan. Add sesame seeds, tarmari, lemon juice and soymilk and bring to a boil. Add syrup, green chiles and eggplant and heat through. If sauce is not thick enough, dissolve 2 tbs cornstarch in a little cold water and add to the pan. Stir and heat until thickened. Serve over brown rice.
From the files of DEEANNE