Spicy eggplant saute with bulgur
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Coarse bulgur |
| 3 | cups | Vegetable stock or water |
| ¼ | cup | Miso |
| 3 | tablespoons | Water |
| 1 | tablespoon | Honey |
| 2 | teaspoons | Sesame oil |
| 1 | tablespoon | Vegetable oil |
| 1 | medium | Eggplant; peeled and diced |
| (about 1 1/2 lbs.) | ||
| 2 | Cloves garlic; minced | |
| 1 | teaspoon | Grated gingerroot |
| ¼ | pounds | Asian-flavored marinated and baked tofu; up to |
| ½ | Lb | |
| Cubed | ||
| 6 | Scallions; sliced, up to 8 | |
| ¼ | teaspoon | Red pepper flakes; up to 1/2 |
Directions
MAKES 6 SERVINGS VEGAN (HONEY)
Place bulgur in large, heat-proof serving dish. Add stock; let sit about 45 minutes.
In small bowl, mix together miso, water, honey and sesame oil. Set aside.
Heat oil in large, nonstick skillet over medium heat. Saute eggplant until tender, stirring frequently, about 5 to 10 minutes. Add garlic and ginger; continue cooking for 3 minutes. Add tofu and cook, stirring frequently, about 5 minutes. Add honey-sesame oil mixture and cook, stirring, about 3 minutes. Add scallions and pepper flakes; cook until scallions begin to soften, about 5 minutes.
Pour off any excess liquid from bulgur. Fluff with fork. Top with eggplant mixture. Makes 6 servings.
PER 1½-CUP SERVING: 250 CAL.; 9G PROT.; 8G TOTAL FAT (1G SAT. FAT); 38G CARB.; 0 CHOL.; 431MG. SOD.; 9G FIBER.
Converted by MC_Buster.
By Kathleen <schuller@...> on Apr 15, 1999.
Recipe by: Vegetarian Times Magazine, April 1997, page 106 Converted by MM_Buster v2.0l.