| 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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