Eggplant pilaf (vegan)

Yield: 2 Servings

Measure Ingredient
1 pounds Eggplants; 2-small
1 tablespoon Sunflower oil; or more
1 small Onion; finely chopped
1 cup Bulgur
2 cups Vegetarian bouillon; made from a cube
Scant measure
2 tablespoons Pine nuts; toasted
1 tablespoon Chopped fresh mint
Salt and pepper
Lime wedges
Lemon wedges
Torn mint leaves


1~ Remove end from eggplants. Cut eggplant (leaving the skin on) into neat sticks, and then into ½ inch dice.

2~ Heat oil in a large frying pan. Add onion and saute for 1 minute. Add the diced eggplant. Cook over a high heat, stirring frequently, for about 4 minutes, until just tender . Add oil if needed.

3~Stir in the bulgur, mixing well. Then add the vegetable bouillon. Bring to a boil. Then lower the heat, and simmer for 10 minutes or until all the liquid has evaporated. Season to taste.

4~ Add the toasted pine nuts, and stir gently. Add the mint.

5~Serve on individual plates, garnish each portion with citrus wedges and fresh mint.

recipe from Matthew Drennan and Annie Nichols (1997) Vegetarian Entertaining. >Edited by Pat Hanneman (oil was reduced from 6 to 1 tablespoon) PER SERVING: 566 CALs, 15G fat TIP: To taste more of the eggplant and less of the bouillon - soak the bulgur in water for about 1 hour or more. Drain if needed. Omit the bouillon. Add a little water in step 4 only as needed.

Recipe by: Vegetarian Entertaining by Drennan and Nichols Posted to MC-Recipe Digest by KitPATh <phannema@...> on Mar 16, 1998

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