• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Ceylonese Eggplant

  • Recipe Submitted by on

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


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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