Ceylonese Eggplant Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2 medium: Eggplants,
1/4 cup: Vegetable broth,
1 tbsp: Coriander, ground
2 tsp: Red peppers, dried, crushed
1 large: Onion, chopped
1: Garlic clove, minced
2 tbsp: Sesame seeds,
2 tbsp: Tamari, low sodium
2 tbsp: Lemon juice,
1/3 cup: Soymilk or rice milk,
1 tbsp: 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
Source from luhu.jp
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
Source from luhu.jp