Spicy Eggplant-Miso Saute with Bulgur
Submitted by essgee
Sautéed eggplant and tofu glazed in a savory miso-honey-sesame sauce served over fluffy bulgur wheat. A high-fiber vegetarian main dish ready in 35 minutes.
YIELD
4 servingsPREP
15 minCOOK
20 minREADY
35 minThis is what happens when Japanese umami meets Middle Eastern grain bowls. Diced eggplant gets wok-seared until golden, then tofu joins in before a glossy sauce of miso, honey, and sesame oil coats everything in salty-sweet richness.
All of it lands on a bed of fluffy bulgur wheat that soaks up every drop of that sauce.
Red pepper flakes and fresh ginger give it a quiet burn that builds with each bite. It’s plant-powered, deeply satisfying, and on the table in about half an hour.
Pro Tips
- Press the tofu well before dicing. Dry tofu sears and holds its shape; wet tofu crumbles and steams.
- Don’t crowd the wok when searing the eggplant. Give the pieces room to brown rather than steam.
- Start the bulgur first. It hydrates while you cook everything else, so the timing works out naturally.
Ingredients
Directions
Place bulgur in a heat-proof serving dish.
Pour on boiling water and let stand while preparing the other ingredients.
Mix together miso, water, honey and sesame oil.
Set aside.
Heat oil in a wok and sauté eggplant for 5 minutes, stirring.
Add garlic and ginger and sauté for 2 minutes.
Add tofu and sauté for 5 minutes.
Add miso mixture and stir fry for 4 minutes.
Add onions and pepper flakes and cook until tender.
Pour off any excess water from the bulgur.
Fluff with a fork and top with eggplant.
Serve immediately.
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