Spicy Eggplant Miso Saute with Bulgar

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Spicy Eggplant Miso Saute with Bulgar

 

1 1/2 cups bulgur

3 cups boiling water

1/4 cup miso

3 tablespoons water

1 tablespoon mild honey

2 teaspoons sesame oil

1 medium eggplant, about 1 1/2 pounds, peeled and diced small

1 clove garlic, minced or put through a press

1 teaspoon minced or grated fresh ginger

1/4 to 1/2 pound pressed tofu, to taste, dice

1 bunch green onions, sliced, both green and white parts

1/4 to 1/2 teaspoon hot red pepper flakes or 1 small dried red pepper, seeds

removed, crumbled

 

Place the bulgur 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 a large, heavy-bottomed skillet and saute the eggplant for 5 minutes,

stirring. Add the garlic and ginger and saute for 2 minutes. Add the tofu and

saute for 5 minutes. Add the miso mixture and stir-fry for 3 to 4 minutes. Add

the green onions and pepper flakes and cook, stirring, until the onions are

tender. Pour off any water that hasn't been absorbed by the bulgur. Fluff with a

fork and top with the eggplant mixture.

Pressed Tofu: Wrap the tofu in a dish towel, in a single layer. Place on a

baking sheet, and set another baking sheet or a cutting board on top. Place a

saucepan full of water or an equivalent weight (at least 2 pounds) on the top

sheet or cutting board and leave for 30 minutes or longer. Pressed tofu is now

ready to marinate or cook, or can be kept in water in the refrigerator.

 

 

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