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

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