Try this Eggplant Pilaf (Vegan) recipe, or contribute your own.
Suggest a better description1~ 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
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Serving Size: 1 Serving (556g) | ||
Recipe Makes: 2 | ||
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Calories: 854 | ||
Calories from Fat: 259 (30%) | ||
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Amt Per Serving | % DV | |
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Total Fat 28.8g | 38 % | |
Saturated Fat 5.4g | 27 % | |
Monounsaturated Fat 9.1g | ||
Polyunsanturated Fat 12.2g | ||
Cholesterol 16.2mg | 5 % | |
Sodium 1425.1mg | 49 % | |
Potassium 1270.1mg | 33 % | |
Total Carbohydrate 134g | 39 % | |
Dietary Fiber 18.7g | 75 % | |
Sugars, other 115.3g | ||
Protein 29.6g | 42 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 854
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