Aubergine Pilaf (Vegan) Recipe

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Servings: 2


Cost per serving $2.49 view details
  • 1 lb Aubergines, 2-small
  • 1 Tbsp. Sunflower oil, or possibly more
  • 1 sm Onion, finely minced
  • 1 c. Bulgur
  • 2 c. Vegetarian bouillon, made from a cube Scant measure
  • 2 Tbsp. Pine nuts, toasted
  • 1 Tbsp. Minced fresh mint Salt and pepper Lime wedges Lemon wedges Torn mint leaves


  1. 1 Remove end from aubergines. Cut aubergine (leaving the skin on) into neat sticks, and then into 1/2 inch dice.
  2. 2 Heat oil in a large frying pan. Add in onion and saute/fry for 1 minute. Add in the diced aubergine. Cook over a high heat, stirring frequently, for about 4 min, till just tender . Add in oil if needed.
  3. 3 Stir in the bulgur, mixing well. Then add in the vegetable bouillon. Bring to a boil. Then lower the heat, and simmer for 10 min or possibly till all the liquid has evaporated. Season to taste.
  4. 4 Add in the toasted pine nuts, and stir gently. Add in the mint.
  5. 5 Serve on individual plates, garnish each portion with citrus wedges and fresh mint.
  6. Entertaining.
  7. Tbsp.)
  8. TIP: To taste more of the aubergine and less of the bouillon - soak the bulgur in water for about 1 hour or possibly more. Drain if needed. Omit the bouillon. Add in a little water in step 4 only as needed.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 298g
Recipe makes 2 servings
Calories 400  
Calories from Fat 108 27%
Total Fat 12.55g 16%
Saturated Fat 1.25g 5%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 17mg 1%
Potassium 794mg 23%
Total Carbs 67.37g 18%
Dietary Fiber 19.8g 66%
Sugars 6.17g 4%
Protein 11.69g 19%
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