Spicy Eggplant-Miso Saute with Bulgur
Yield
4 servingsPrep
15 minCook
20 minReady
35 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
cracked wheat (bulgur)
|
|
| 3 | cups |
water
boiling |
|
| ¼ | cup |
miso paste
|
|
| 3 | tablespoons |
water
|
|
| 1 | tablespoon |
honey
|
|
| 2 | teaspoons |
sesame oil
|
|
| 2 | tablespoons |
safflower oil
|
|
| 1 | medium |
eggplant
peeled, diced |
*
|
| 1 | each |
garlic cloves
|
|
| 1 | teaspoon |
ginger
fresh, minced |
|
| ¼ | pound |
tofu
pressed, diced |
|
| 1 | bunch |
scallions, spring or green onions
sliced |
*
|
| ½ | teaspoon |
red pepper flakes
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
cracked wheat (bulgur)
|
|
| 7.1E+2 | ml |
water
boiling |
|
| 59 | ml |
miso paste
|
|
| 45 | ml |
water
|
|
| 15 | ml |
honey
|
|
| 1E+1 | ml |
sesame oil
|
|
| 3E+1 | ml |
safflower oil
|
|
| 1 | medium |
eggplant
peeled, diced |
*
|
| 1 | each |
garlic cloves
|
|
| 5 | ml |
ginger
fresh, minced |
|
| 113.4 | g |
tofu
pressed, diced |
|
| 1 | bunch |
scallions, spring or green onions
sliced |
*
|
| 2.5 | 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.
