1 lb. eggplants (two small)
1 T sunflower oil
1 C bulgur
2 C vegetarian stock
2 T pine nuts, toasted
1 T chopped fresh mint
2 - cloves garlic, minced
Remove end from eggplants. Dice eggplant with skin on. Saute garlic in oil, add the eggplant. Cook over high heat, about four minutes.
Stir in the bulgur and add the vegetable stock. Simmer for ten minutes. Salt and pepper to taste. Add toasted pine nuts and stir.
If desired, garnish with lemon and lime wedges and mint leaves.
From bigoven.com
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Really not that good. The eggplant is too similar to the pilaf in texture. Probably better with a more distinct vegetable.
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