Ceylonese Eggplant
indian, main dish, sri lanka, vegetarian
2 medium eggplants
1/4 cup vegetable broth
1 tablespoon coriander; ground
2 teaspoon red peppers, dried; crushed
1 large onion; chopped
1 garlic clove; minced
2 tablespoon sesame seeds
2 tablespoon tamari, low sodium
2 tablespoon 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). 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
Yield: 4 servings