CEYLONESE EGGPLANT

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Recipe Name: CEYLONESE EGGPLANT

Servings: 4

Comments:

 

2 Medium Eggplants

1/4 Cup(s) Vegetable broth

1 Tablespoon(s) Coriander; ground

2 Teaspoon(s) Red peppers, dried; crushed

1 Large Onion; chopped

1 Garlic clove; minced

2 Tablespoon(s) Sesame seeds

2 Tablespoon(s) Tamari, low sodium

2 Tablespoon(s) Lemon juice

1/3 Cup(s) Soymilk or rice milk

1 Tablespoon(s) 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.

 

 

Language is an expression of thought. Everytime you speak, your mind is on

Parade

Mark 12: 30,31

 

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