1 and 1/2 cup bulgar
3 cup boiling water
1/4 cup miso
3 tablespoon water
1 tablespoon honey
2 teaspoon sesame oil
2 tablespoon safflower oil
1 medium eggplant (1-1/2 lb.) peeled and diced small
1 clove garlic, minced or put through press
1 teaspoon 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 teaspoon 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 sauté the eggplant for 5 min., stirring. Add the garlic and ginger and sauté for 2 min. Add the pressed tofu and sauté 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.