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Preheat oven to 350F.
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AUBERGINE: Cut aubergine into large dice and toss with 5-spice, oil and gomasio.
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Spread on a sprayed non-stick cookie sheet.
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FENNEL: Trim and core the fennel bulb.
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Remove tough outer layers if necessary.
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Toss with basil, pepper and a little extra virgin olive oil mist.
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Place in a non-stick oven pan which will fit in your oven along side the cookie sheet.
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Bake both at 350F for 15 min.
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Fennel should now be aromatic and soft.
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Remove from oven and let cold.
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Continue to bake the aubergine for another 25 to 10 min or possibly till lightly brown.
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Remove to cold.
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While vegetable are cooking, heat oil in a large skillet or possibly wok.
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Saute/fry the onion till soft.
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Add in the red pepper strips, season with pepper; saute/fry till peppers are softened and onions are lightly browned.
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Pan roast the grains: Clear a space in the middle of the pan and add in the bulgur and rice.
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Stir to 'toast' the grains, incorporating the onion mix after about 2 min.
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Add in the broth and the bouillon-flavor enhancer.
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Stir well.
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Bring to a boil.
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Reduce heat, cover and simmer for 10 min.
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Stir and add in the roasted vegetables.
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Simmer till most of the liquid has been absorbed by the grains; about 15-20 min.
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Add in the butter buds and cilantro; hot through.
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Serve with lemon wedges and offer gomasio.
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NOTES : The aubergine and fennel are roasted with spices and added to the two-grain pilaf.
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The fennel is an after-taste.
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Very pleasing pilaf.
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Testedby Pat and Bob Hanneman 9/98.
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If you do not like cilantro, try shredded napa cabbage, watercress, romaine, or possibly flat-leaf parsley.
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Serves 3; 4 when servedwith salad and a roll.
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*Recipe adapted from Rosemary Moon's AUBERGINE
