| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Vegetables, Grains | Vegetarian | Eggplant, Vegetarian | 2 | Servings |
INGREDIENTS
| 1 | lb | Eggplants, 2-small |
| 1 | T | Sunflower oil, or more |
| 1 | Onion, finely chopped | |
| 1 | c | Bulgur |
| 2 | c | Vegetarian bouillon, made |
| from a cube | ||
| Scant measure | ||
| 2 | T | Pine nuts, toasted |
| 1 | T | Chopped fresh mint |
| Salt and pepper | ||
| Lime wedges | ||
| Lemon wedges | ||
| Torn mint leaves |
INSTRUCTIONS
~ 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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Nutrition (calculated from recipe ingredients)
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Calories: 383
Calories From Fat: 118
Total Fat: 13.8g
Cholesterol: 0mg
Sodium: 14.8mg
Potassium: 451.5mg
Carbohydrates: 61.2g
Fiber: 14.1g
Sugar: 3.1g
Protein: 10.4g