| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs | Italian | Casserole, Vegetable e | 4 | Servings |
INGREDIENTS
| 4 | sm | Italian eggplant; halved lengthwise |
| 2 | Heads roasted garlic | |
| 1 1/2 | tb | Olive oil |
| 1 | md | Onion; chopped |
| 1 | tb | Minced fresh ginger |
| 1 | Green bell pepper; diced | |
| 1 | Red bell pepper; diced | |
| 3 | tb | Slivered almonds |
| 3 | tb | Currants |
| 1 1/2 | c | Bulgur; rinsed and drained |
| 2 1/2 | Cups. vegetable broth | |
| 4 | c | Chopped fresh spinach |
| 1 | tb | Fresh lemon juice |
| 1/4 | c | Chopped parsley |
| 1 | tb | Dried mint |
| Ground black pepper |
INSTRUCTIONS
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 40°F for 10 to 15 minutes. [337 caks/9.2 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) Posted to Digest eat-lf.v096.n190 Date: Thu, 17 Oct 1996 00:05:31 -0700 (PDT) From: "Tina D. Bell" <tdbell@altair.csustan.edu>
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