| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Grains | Vegetarian | Vegetarian, Eggplant | 2 | Servings |
INGREDIENTS
| 1 | lb | Eggplants; 2-small |
| 1 | tb | Sunflower oil; or more |
| 1 | sm | Onion; finely chopped |
| 1 | c | Bulgur |
| 2 | c | Vegetarian bouillon; made from a cube |
| Scant measure | ||
| 2 | tb | Pine nuts; toasted |
| 1 | tb | Chopped fresh mint |
| Salt and pepper | ||
| Lime wedges | ||
| Lemon wedges | ||
| Torn mint leaves |
INSTRUCTIONS
GARNISH 1~ Remove end from eggplants. Cut eggplant (leaving the skin on) into neat sticks, and then into 1/2 inch dice. 2~ Heat oil in a large frying pan. Add onion and saute 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. recipe from Matthew Drennan and Annie Nichols (1997) Vegetarian Entertaining. >Edited by Pat Hanneman (oil was reduced from 6 to 1 tablespoon) PER SERVING: 566 CALs, 15G fat TIP: To taste more of the eggplant and less of the bouillon - soak the bulgur in water for about 1 hour or more. Drain if needed. Omit the bouillon. Add a little water in step 4 only as needed. Recipe by: Vegetarian Entertaining by Drennan and Nichols Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Mar 16, 1998
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