This is a print preview of "Aubergine Pilaf (Vegan)" recipe.

Aubergine Pilaf (Vegan) Recipe
by Global Cookbook

Aubergine Pilaf (Vegan)
Rating: 0/5
Avg. 0/5 0 votes
 
  Servings: 2

Ingredients

  • 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

Directions

  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.