1 pound eggplants (2- small 1 large)
1~ Remove end from eggplants. Cut eggplant (leaving the skin on) into neat sticks, and then into 1/2 inch dice.
1 tablespoon sunflower oil, or more
1 small onion, finely chopped
1 cup bulgur
2 cups vegetarian bouillon, made from a cube
2 tablespoons pine nuts, toasted
1 tablespoon chopped fresh mint
salt and pepper
torn mint leaves
2~ Heat oil in a large frying pan. Add onion and sauté 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.
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