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Spicy Eggplant Miso Saute with Bulgar

1 1/2 cup bulgar
3 cup boiling water
1/4 cup miso
3 Tbsp water
1 Tbsp honey
2 tsp sesame oil
2 Tbsp safflower oil
1 medium eggplant (1-1/2 lb.)peeled and diced small
1 clove garlic, minced or put through press
1 tsp minced or grated fresh ginger
1/4 to 1/2 lb. tofu, pressed to remove liquid
1 bunch green onions, sliced, both white and green
1/4 to 1/2 tsp hot red pepper flakes or
1 small dried red pepper(seeds removed) crumbled

Place bulgar 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 skillet and saute the
eggplant for 5 min., stirring. Add the garlic and ginger and saute
for 2 min. Add the pressed tofu and saute for 5 min. Add the miso
mixture and stir fry for 3 to 4 min. Add the green onions and pepper
flakes and cook stirring, until the onions are tender. Pour off
any water that has not been absorbed by the bulgar. Fluff with
fork and top with eggplant mixture. Serve at once.


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