Moroccan Eggplant with TVP

Serves 4.

Ingredients:

Eggplant/TVP:

• 1 c TVP (textured vegetable/soy protein) strips or chunks
• 1 c boiling vegetable broth
• 2-3 Tbsp olive oil
• 2 small globe eggplants
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 1/4 tsp red pepper flakes
• 3 cloves garlic, minced
• 1-inch knob ginger root, slivered
• 1 Tbsp chopped cilantro leaves (plus more for garnish)
• 12 black, ripe olives, halved
• 1 c tomato juice
• 1/4 c chopped peanuts

Grains:

• 1 c dry medium bulgur wheat (or brown rice)
• 2 c boiling water
• 1/4 tsp salt

Directions:

Eggplant/TVP:

1. Preheat oven to 375 degrees F.
2. Soak TVP in the boiling vegetable stock for 10 minutes. Rinse and drain. Pat dry.
3. In a large skillet over medium heat, warm one tablespoon of the olive oil. Add TVP and brown on all sides. Remove the TVP to a holding dish.
4. In the same skillet, add the remaining olive oil; sauté the eggplant until browned on both sides.
5. Add the salt, cinnamon, red pepper flakes, garlic, ginger root and cilantro. Sauté another minute.
6. Add back the TVP. Pour in the olives and tomato juice; mix well. Transfer this skillet mixture to a baking dish and cover tightly. Bake 45 minutes.

Grains and Assembly:

1. In a medium baking dish, stir together the bulgur, boiling water, and salt.
2. Cover tightly and bake 45 minutes at 375 degrees F.
3. Serve eggplant mixture hot, on beds of bulgur. Sprinkle with more cilantro and the chopped peanuts.