Spicy Eggplant-miso Saute With Bulgur

Our response to those in the world is not to envy or admire them in their rejection of God. It’s not even to condemn them by wagging a Pharisaic finger of self-righteousness. Jesus said He did not come the first time to condemn the world. He came that the world might be saved through Him. Likewise, our job is to have compassion on the world – no different than the way Jesus did when they tortured and mocked Him on the cross – to point people to forgiveness in Jesus Christ. Judgment is His job and as we just witnessed in Revelation 14, that’s exactly what He will do when He comes a second time.

Randy Smith

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