Ceylonese Eggplant Recipe

Step 1

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 tender, spin this mixture in the blender and then return it to the pan. Add sesame seeds, tarmari, lemon juice and soy milk and bring to a boil. Add syrup, green chilies 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

Things You'll Need

  • 2md Eggplants
  • 1/4c Vegetable broth
  • 1tb Coriander; ground
  • 2ts Red peppers, dried; crushed
  • 1lg Onion; chopped
  • 1 Garlic clove; minced
  • 2tb Sesame seeds
  • 2tb Tamari, low sodium
  • 2tb Lemon juice
  • 1/3c Soy milk or rice milk
  • 1tb Maple syrup
  • 2 Green chilies; chopped

About this Author

iChef.com - Recipes, food and cooking information.