Aubergine Pilaf (Vegan) Recipe

1. 1

   1 Remove end from aubergines.

2. 2

   Cut aubergine (leaving the skin on) into neat sticks, and then into 1/2 inch dice.

3. 3

   2 Heat oil in a large frying pan.

4. 4

   Add in onion and saute/fry for 1 minute.

5. 5

   Add in the diced aubergine.

6. 6

   Cook over a high heat, stirring frequently, for about 4 min, till just tender .

7. 7

   Add in oil if needed.

8. 8

   3 Stir in the bulgur, mixing well.

9. 9

   Then add in the vegetable bouillon.

10. 10

    Bring to a boil.

11. 11

    Then lower the heat, and simmer for 10 min or possibly till all the liquid has evaporated.

12. 12

    Season to taste.

13. 13

    4 Add in the toasted pine nuts, and stir gently.

14. 14

    Add in the mint.

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    5 Serve on individual plates, garnish each portion with citrus wedges and fresh mint.

16. 16

    Entertaining.

17. 17

    Tbsp.)

18. 18

    TIP: To taste more of the aubergine and less of the bouillon - soak the bulgur in water for about 1 hour or possibly more.

19. 19

    Drain if needed.

20. 20

    Omit the bouillon.

21. 21

    Add in a little water in step 4 only as needed.

* Per serving · 4 servings · Values may vary.

No additional tips available.