| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Grains, Dairy | Vegetarian | Vegetarian, Vegan, Main dish, Ethnic | 4 | Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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