Cooking Recipe Ceylonese Eggplant
Recipe Ingredients
2 md
Eggplants
1/4 c
Vegetable broth
1 tb
Coriander; ground
2 ts
Red peppers, dried; crushed
1 lg
Onion; chopped
1
Garlic clove; minced
2 tb
Sesame seeds
2 tb
Tamari, low sodium
2 tb
Lemon juice
1/3 c
Soymilk or rice milk
1 tb
Maple syrup
2
Green chiles; chopped
Directions
Do not peel eggplants. Cut them lengthwise in quarters and then in
1/2-inch slices. Steam until tender (5-10 minutes). Saute onion,
garlic, coriander and red peppers in 1/4 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