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Title: Spicy Eggplant-Miso Saute with Bulgur
Categories: Vegetarian
Yield: 4 Servings
1 1/2 | c | Bulgur |
3 | c | Boiling water |
1/4 | c | Miso |
3 | tb | Water |
1 | tb | Honey |
2 | ts | Sesame oil |
2 | tb | Safflower oil |
1 | md | Eggplant, peeled & diced |
1 | Garlic clove | |
1 | ts | Minced fresh ginger |
1/4 | lb | Pressed tofu, diced |
1 | bn | Green onions, sliced |
1/2 | ts | Hot red pepper flakes |
Place bulgur in a heat-proof serving dish. Pour on boiling water & let stand while preparing the other ingredients. Mix together miso, water, honey & sesame oil. Set aside. Heat oil in a wok & saute eggplant for 5 minutes, stirring. Add garlic & ginger & saute for 2 minutes. Add tofu & saute for 5 minutes. Add miso mixture & stir fry for 4 minutes. Add onions & pepper flakes & cook till tender.
Pour off any excess water from the bulgur. Fluff with a fork & top with eggplant. Serve immediately.
"Vegetarian Times Cookbook"
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