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.
