About the Dish

3/4 cup Bulgur Wheat
1 Edward & Sons Not Chick'n Bouillon Cube
2 tablespoons Vegan Mayonnaise
1 Lemon
4 sprigs Mint
1 1/2 ounces Green Onion
12 ounces Eggplant
1 tablespoon Italian Seasoning
4 ounces Sweet Peppers
6 ounces Salad Tomatoes
1/2 teaspoon PeachDish Salt
1 ounce Walnuts
Per Serving
Calories 700
Total Fat 42 g
Saturated Fat 6 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 620 mg
Total Carbohydrates 73 g
Dietary Fiber 21 g
Sugar 14 g
Protein 14 g
Nancie McDermott

Nancie McDermott is a cookbook author and cooking teacher fascinated by the people, stories, and places behind the food. A NC native and graduate of UNC Chapel Hill, she loves exploring the history, culture, and distinctions within the regional cuisines of the American South.

Nancie McDermott is a cookbook author and cooking teacher fascinated by the people, stories, and places behind the food. A NC native and graduate of UNC Chapel Hill, she loves exploring the history, culture, and distinctions within the regional cuisines of the American South. Nancie is a member of the International Association of Culinary Professionals, Les Dames d’Escoffier, Association of Food Journalists, and the Southern Foodways Alliance, and lives with her family in Chapel Hill NC. "My first memories of cooking involve being in the kitchen with my grandmother when I was very small, 5 or 6, watching her make biscuits. My grandparents had a dairy farm about an hour away from our suburban home, and I got to go stay with her during the summer and on weekends. I thought I was cooking, because that’s how she made me feel, but I’m sure I was anything but helpful in truth. What I remember is an enormous bowl and lots of flour, and her energy and pleasure in being in her kitchen, working and creating, keeping me happy, and making something for us to enjoy. I didn’t learn a thing about how to make biscuits (except that making a mess with flour is part of the deal), but I learned that the kitchen is a good, fun, busy place, and that it’s fun to cook with and for people you love." BOOKS: Fruit: a Savor the South Cookbook; Southern Soups and Stews; Southern Pies; Southern Cakes; Quick & Easy Chinese; Quick & Easy Thai; Simply Vietnamese Cooking; Simply Vegetarian Thai Cooking; 300 Best Stir-Fry Recipes; Real Thai; The 5 in 10 Pasta and Noodle Cookbook; Real Vegetarian Thai; The Curry Book; Quick and Easy Vietnamese; Holiday Cookies You Can Make. PUBLICATIONS: Saveur; Edible Piedmont; Bon Appetit; Food & Wine; Fine Cooking; Cooks Illustrated; Every Day with Rachel Ray; Family Fun; Food Arts; Los Angeles Times. AWARDS: 2016 IACP Cookbook Awards Finalist Cookbook of the Year (American) To learn more about Nancie, visit nanciemcdermott.com

METHOD

1
• Place a small saucepan over high heat. Add bulgur, 1 1/2 cups water and bouillon. • When water boils, cover, reduce heat to low, and cook 10 minutes. • Remove from heat and set aside, keeping covered to allow bulgur to absorb all liquid.
2
MISE EN PLACE • Quarter eggplant lengthwise. Cut crosswise into 1/2-inch pieces. • Zest, halve and juice lemon. • Discard pepper stems and seeds. Cut flesh into bite-size pieces. • Halve tomatoes lengthwise. • Pick and coarsely chop mint leaves. • Cut onion whites into 1/2 inch pieces. Finely chop greens.
3
In a small bowl, combine mayonnaise with 1 tablespoon lemon juice, half of mint and half of onion greens.
4
• Place a large sauté pan over medium-high heat. Add 2 tablespoons olive oil. When oil is hot, stir in eggplant and Italian spice. Spread in a single layer. Cook without disturbing until browned on bottom, about 2 minutes. • Toss well. Cook 1 minute.
5
• Stir in 1 tablespoon olive oil, onion whites and sweet peppers. Cook, stirring occasionally, until eggplant is tender and peppers are shiny, 1-2 minutes. • Add tomatoes, remaining mint and 1/4 teaspoon PeachDish Salt. Toss well, and remove from heat.
6
• Fluff bulgur with a fork. • Fold in 1 tablespoon olive oil, walnuts, remaining onion greens, remaining lemon juice, lemon zest and 1/4 teaspoon PeachDish Salt. Taste and adjust seasoning as desired with PeachDish Salt.
7
• Divide bulgur between 2 bowls. • Top with eggplant mixture. Drizzle with mint dressing, and enjoy!

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