Spicy Eggplant-Miso Sauté with Bulgur

1-1/2 cups bulgur
3 cups boiling water
1/4 cup miso
3 tablespoons water
1 tablespoon honey
2 teaspoons sesame oil
2 tablespoons safflower oil
1 medium eggplant, peeled and diced
1 garlic clove
1 tablespoon minced fresh ginger
1/4 pound pressed tofu, diced
1 bunch green onions, sliced
1/2 teaspoon hot red pepper flakes

Place bulgur in a heat-proof serving dish. Pour on boiling water and let stand while preparing the other ingredients. Mix together miso, water, honey and sesame oil. Set aside. Heat oil in a wok and sauté eggplant for 5 minutes, stirring. Add garlic and ginger and sauté for 2 minutes. Add tofu and sauté for 5 minutes. Add miso mixture and stir fry for 4 minutes. Add onions and pepper flakes and cook till tender. Pour off any excess water from the bulgur. Fluff with a fork and top with eggplant.

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