Title: Ceylonese eggplant
 Categories: Vegetarian, Main dish, Ethnic
      Yield: 4 Servings
 
      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