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Ceylonese Eggplant

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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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