Spicy Eggplant Sauté with Bulgur
1-1/2 cups coarse bulgur
Place bulgur in large, heat-proof serving dish. Add stock; let sit about 45 minutes.
3 cups vegetable stock or water
1/4 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 pounds)
2 cloves garlic, minced
1 teaspoon grated gingerroot
1/4 to 1/2 pound asian-flavored marinated and baked tofu, cubed
6 to 8 scallions, sliced
1/4 to 1/2 teaspoon red pepper flakes
In small bowl, mix together miso, water, honey and sesame oil. Set aside.
Heat oil in large, nonstick skillet over medium heat. Sauté 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.
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