Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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