Recipe - Eggplant Pilaf (Vegan)

1 pound Eggplants; 2small
1 tablespoon Sunflower oil; or more
1 small Onion; finely chopped
1 cup Bulgur
2 cup Vegetarian bouillon; made
from a cube
Scant measure
2 tablespoon Pine nuts; toasted
1 tablespoon Chopped fresh mint
Salt and pepper

GARNISH
Lime wedges
Lemon wedges
Torn mint leaves

1~ Remove end from eggplants. Cut eggplant (leaving the skin on) into neat
sticks, and then into One half inch dice.

2~ Heat oil in a large frying pan. Add onion and saute for 1 minute. Add
the minced 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 MCRecipe Digest by KitPATh phannema@wizard.ucr.edu on Mar 16,
1998