This Ceylonese-inspired eggplant dish transforms humble vegetables into a rich, comforting meal. The eggplant is steamed until tender, then simmered in a vibrant sauce made from sautéed onions, garlic, and warm spices like coriander and crushed red peppers. The addition of sesame seeds, tamari, and lemon juice creates a complex umami depth, while maple syrup and soymilk lend a subtle creaminess and balance. ItâÂÂs a satisfying vegetarian main that pairs beautifully with brown rice, offering a perfect blend of textures and flavors. Ideal for weeknight dinners, this recipe brings international flair to your table without requiring hard-to-find ingredients.
Ceylonese Eggplant
Description
This Ceylonese-inspired eggplant dish transforms humble vegetables into a rich, comforting meal. The eggplant is steamed until tender, then simmered in a vibrant sauce made from saut&# 195;©ed onions, garlic, and warm spices like coriander and crushed red peppers. The addition of sesame seeds, tamari, and lemon juice creates a complex umami depth, while maple syrup and soymilk lend a subtle creaminess and balance. ItâÂÂs a satisfying vegetarian main that pairs beautifully with brown rice, offering a perfect blend of textures and flavors. Ideal for weeknight dinners, this recipe brings international flair to your table without requiring hard-to-find ingredients.Ingredients
Directions
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Do not peel the eggplants; cut them lengthwise into quarters, then slice crosswise into 1/2-inch pieces.
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Steam the eggplant pieces until tender, about 5 to 10 minutes, then set aside.
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In a large skillet or saucepan, combine the vegetable broth, chopped onion, minced garlic, ground coriander, and crushed red peppers.
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Sauté the mixture over medium heat for about 5 minutes, or until the onions are soft and translucent.
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Transfer the sautéed mixture to a blender and blend until smooth.
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Pour the blended sauce back into the pan.
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Stir in the sesame seeds, tamari, lemon juice, and soymilk (or rice milk).
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Bring the sauce to a gentle boil, stirring frequently.
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Add the maple syrup, chopped green chiles, and steamed eggplant pieces to the pan.
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Simmer gently for 2 to 3 minutes, allowing the eggplant to heat through and absorb the flavors.
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If the sauce is too thin, mix 2 teaspoons of cornstarch with a little cold water and stir it into the pan.
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Cook for another minute, stirring constantly, until the sauce thickens to your desired consistency.
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Serve hot over brown rice or with crusty bread.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 257.4kcal
- % Daily Value *
- Total Fat 19.7g31%
- Saturated Fat 2.9g15%
- Cholesterol 0.0mg0%
- Sodium 9.0mg1%
- Total Carbohydrate 20.2g7%
- Dietary Fiber 5.5g22%
- Sugars 6.8g
- Protein 3.6g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
