Side Pannel
Ceylonese Eggplant
Ceylonese Eggplant
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetarian, Main Dish
Ingredients List
- 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
Directions
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
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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