Spicy Eggplant-miso Saute With Bulgur

The gospel being what it is and always will be, “the message of reconciliation” (2 Corinthians 5:19), our churches should be the most reconciling, peaceable, relaxed, happy places in town. We are so open to enemies, so meek in the face of insults and injuries, so forgiving toward the undeserving — if we do make people angry, let this be the reason. We refuse to join in their selfish battles. We’re following a higher call. We are the peacemakers, the true sons of God (Matthew 5:9).

Ray Ortlund

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs	Vegetarian	Casseroles, Main dish, Vegetarian	4	Servings

INGREDIENTS

1 1/2	c	Bulgur
3	c	Boiling water
1/4	c	Miso
3	T	Water
1	T	Honey
2	t	Sesame oil
2	T	Safflower oil
1		Eggplant, peeled & diced
1		Garlic clove
1	t	Minced fresh ginger
1/4	lb	Pressed tofu, diced
1		Green onions, sliced
1/2	t	Hot red pepper flakes

INSTRUCTIONS

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.

A Message from our Provider:

“Actions DO speak louder than words. Do Jesus’?”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 303 Calories From Fat: 100 Total Fat: 11.4g Cholesterol: 0mg Sodium: 17.3mg Potassium: 263.2mg Carbohydrates: 45.1g Fiber: 9.8g Sugar: 4.7g Protein: 9.3g