Ceylonese Eggplant

2 medium eggplants
1/4 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 tamale, low sodium
2 tablespoons lemon juice
1/3 cup soymilk or rice milk
1 tablespoon maple syrup
2 green chiles, chopped

Do not peel eggplants. Cut them lengthwise in quarters and then in 1/2-inch slices. Steam until tender (5-10 minutes). sauté onion, garlic, coriander and red peppers in 1/4 cup broth for about 5 minutes. When tender, 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 tablespoons cornstarch in a little cold water and add to the pan. Stir and heat until thickened.

Serve over brown rice.

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