Bulgur florentine

4 Servings

Ingredients

Quantity Ingredient
2 heads roasted garlic
1 green bell pepper -- diced
1 red bell pepper -- diced

Directions

4 sm Italian eggplant -- halved : lengthwise

1½ TB olive oil

1 md onion -- chopped

1 TB minced fresh ginger

3 TB slivered almonds

3 TB currants

1 ½ c bulgur -- rinsed and

: drained

2 ½ c vegetable broth

4 c chapped fresh spinach

1 TB fresh lemon juice

¼ c chopped parsley

1 TB dried mint

: ground black pepper

Preheat oven to 375F. Bake eggplants, cut side down, on lightly sprayed baking sheet until soft (20 to 30 min.). Cool; scrape out pulp and chop finely. Squeeze garlic pulp out of roasted cloves; set aside.

Heat oil in a large non-stick frying pan. Cook onion, ginger, peppers, almonds and currants over medium heat or until browned (5 min.). Stir in bulgur; cook for 1 min. Add broth; bring to a boil. Reduce heat, cover and simmer until bulgur is tender and the broth is absorbed (20 minutes).

Remove pan from heat; let stand 3 minutes. Fluff bulgur with a fork.

Fold in eggplant, garlic, spinach, lemon juice, parsley, mint and pepper; transfer to a 2-quart baking dish. Bake at 400°F. for 10 to 15 minutes.

[337 caks/9⅕ g fat]

NOTES : This recipe was archived at Mc-Recipe. Part of a "COLLECTION (5) Grain and Vegetable Casseroles," [PATh 15 Oc 96] Recipe By : Steven Raichlen for Prevention (Oct/96) From: Path <phannema@...> Date: Tue, 15 Oct 1996 13:29:28 ~0700 (

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