| 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>
A Message from our Provider:
“Awesome: you don’t know the meaning of the word until you meet Jesus”