1 1/2 cup Bulgur
3 cup Boiling water
1/4 cup Miso
3 tbsp Water
1 tbsp Honey
2 tsp Sesame oil
2 tbsp Safflower oil
1 medium Eggplant, peeled & diced
1 Garlic clove
1 tsp Minced fresh ginger
1/4 lb Pressed tofu, diced
1 bunch Green onions, sliced
1/2 tsp Hot red pepper flakes
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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.
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