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home > recipes > vegetables > spicy miso eggplant saute with bulgar
from USA Spicy Miso Eggplant Saute with Bulgar 1 and 1/2 C. bulgar 3 C. boiling water 1/4 C. miso 3 T. water 1 T. honey 2 t. sesame oil 2 T. safflower oil 1 medium eggplant (1-1/2 lb.)peeled and diced small 1 clove garlic, minced or put through press 1 t. minced or grated fresh ginger 1/4 to 1/2 lb. tofu, pressed to remove liquid 1 bunch green onions, sliced, both white and green 1/4 to 1/2 t. hot red pepper flakes or 1 small dried red pepper(seeds removed) crumbled Place bulgar in a heatproof serving dish and pour on the boiling water. Let stand while you prepare the rest of the ingredients. In a small bowl, mix together the miso, water, honey, and sesame oil. Set aside. Heat the oil in a wok or skillet and saute the eggplant for 5 min., stirring. Add the garlic and ginger and saute for 2 min. Add the pressed tofu and saute for 5 min. Add the miso mixture and stir fry for 3 to 4 min. Add the green onions and pepper flakes and cook stirring, until the onions are tender. Pour off any water that has not been absorbed by the bulgar. Fluff with fork and top with eggplant mixture. Serve at once. Barbara

Spicy Miso Eggplant Saute with Bulgar


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keyword: spicy
keyword: eggplant
keyword: saute
keyword: bulgar
ethnicity: japanese
recipes for vegetables
recipes by grenier
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(posted February 6, 1999)

from USA

Spicy Miso Eggplant Saute with Bulgar

1 and 1/2 C. bulgar
3 C. boiling water
1/4 C.
miso
3 T. water
1 T.
honey
2 t.
sesame oil
2 T.
safflower oil
1 medium
eggplant (1-1/2 lb.)peeled and diced small
1
clove garlic, minced or put through press
1 t. minced or grated fresh ginger
1/4 to 1/2 lb.
tofu, pressed to remove liquid
1 bunch
green onions, sliced, both white and green
1/4 to 1/2 t.
hot red pepper flakes or
1 small dried red pepper(seeds removed) crumbled

Place bulgar in a heatproof serving dish and
pour on the boiling water. Let stand while
you prepare the rest of the ingredients. In a
small bowl, mix together the
miso, water, honey,
and
sesame oil. Set aside.
Heat the oil in a
wok or skillet and saute the eggplant for 5 min., stirring. Add the garlic
and ginger and saute for 2 min. Add the pressed
tofu and saute for 5 min.
Add the
miso mixture and stir fry for 3 to 4 min. Add the green onions and pepper flakes and
cook stirring, until the onions are tender. Pour
off any water that has not been absorbed by
the bulgar. Fluff with fork and top with
eggplant mixture. Serve at once.

Barbara



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