1~ Remove end from eggplants. Cut eggplant (leaving the skin on) into neat sticks, and then into 1/2 inch dice.
2~ Heat oil in a large frying pan. Add onion and saute for 1 minute. Add the diced 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 MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Mar 16, 1998
