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Spicy Eggplant-Miso Saute with Bulgur

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Submitted by essgee

YIELD

4 servings

PREP

15 min

COOK

20 min

READY

35 min

Ingredients

1 ½ 355
3 7.1E+2
CUPS ML WATER
boiling
¼ 59
CUP ML MISO PASTE
3 45
TABLESPOONS ML WATER
1 15
TABLESPOON ML HONEY
2 1E+1
TEASPOONS ML SESAME OIL
2 3E+1
TABLESPOONS ML SAFFLOWER OIL
1 1
MEDIUM MEDIUM EGGPLANT
peeled, diced *
1 1
EACH EACH GARLIC CLOVES
1 5
TEASPOON ML GINGER
fresh, minced
¼ 113.4
POUND G TOFU
pressed, diced
1 1
BUNCH BUNCH SCALLIONS, SPRING OR GREEN ONIONS
sliced *
½ 2.5
TEASPOON ML RED PEPPER FLAKES

Directions

Place bulgur in a heat-proof serving dish.

Pour on boiling water and let stand while preparing the other ingredients.

Mix together miso, water, honey and sesame oil.

Set aside.

Heat oil in a wok and sauté eggplant for 5 minutes, stirring.

Add garlic and ginger and sauté for 2 minutes.

Add tofu and sauté for 5 minutes.

Add miso mixture and stir fry for 4 minutes.

Add onions and pepper flakes and cook until tender.

Pour off any excess water from the bulgur.

Fluff with a fork and top with eggplant.

Serve immediately.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 303g (10.7 oz)
Amount per Serving
Calories 351 33% from fat
 % Daily Value *
Total Fat 13g 20%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 662mg 28%
Total Carbohydrate 17g 17%
Dietary Fiber 11g 45%
Sugars g
Protein 26g
Vitamin A 2% Vitamin C 1%
Calcium 23% Iron 14%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

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