*  Exported from  MasterCook  *
 
                             CEYLONESE EGGPLANT
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Vegetarian                       Main dish
                 Ethnic
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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
 
    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
  
 
 
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