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Ceylonese Eggplant

Ceylonese Eggplant recipe image
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.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 257.4
Dietary: Gluten-free, Vegetarian
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. It’s 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
  • 2 md Eggplants
  • 1/4 cup Vegetable broth
  • 1 tablespoon Coriander; ground
  • 2 teaspoon Red peppers, dried; crushed
  • 1 lg Onion; chopped
  • 1 Garlic Clove; minced
  • 2 tablespoon Sesame seeds
  • 2 tablespoon Tamari, low sodium
  • 2 tablespoon Lemon juice
  • 1/3 cup Soymilk or rice milk
  • 1 tablespoon Maple syrup
  • 2 Green Chiles; chopped
Directions
  1. 1
    Do not peel the eggplants; cut them lengthwise into quarters, then slice crosswise into 1/2-inch pieces.
  2. 2
    Steam the eggplant pieces until tender, about 5 to 10 minutes, then set aside.
  3. 3
    In a large skillet or saucepan, combine the vegetable broth, chopped onion, minced garlic, ground coriander, and crushed red peppers.
  4. 4
    Sauté the mixture over medium heat for about 5 minutes, or until the onions are soft and translucent.
  5. 5
    Transfer the sautéed mixture to a blender and blend until smooth.
  6. 6
    Pour the blended sauce back into the pan.
  7. 7
    Stir in the sesame seeds, tamari, lemon juice, and soymilk (or rice milk).
  8. 8
    Bring the sauce to a gentle boil, stirring frequently.
  9. 9
    Add the maple syrup, chopped green chiles, and steamed eggplant pieces to the pan.
  10. 10
    Simmer gently for 2 to 3 minutes, allowing the eggplant to heat through and absorb the flavors.
  11. 11
    If the sauce is too thin, mix 2 teaspoons of cornstarch with a little cold water and stir it into the pan.
  12. 12
    Cook for another minute, stirring constantly, until the sauce thickens to your desired consistency.
  13. 13
    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.

Keywords: ceylonese, eggplant, vegetarian, stew, coriander, sesame, tamari, soymilk, spicy, aromatic, rice, international, main, steamed, blended, onion, garlic, chiles, vegan, dinner
Read it online: https://www.chefs-mate.com/recipe/ceylonese-eggplant/