*  Exported from  MasterCook  *

                            CEYLONESE EGGPLANT

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Vegetarian                       Main dish
                Ethnic

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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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