Ceylonese Eggplantethnic, main dish, 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 |
