Side Pannel
Bulgur Florentine
Ingredients List
- 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
Directions
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 40øF for 10 to 15 minutes.
[337 caks/9.2 g fat]
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 40øF for 10 to 15 minutes.
[337 caks/9.2 g fat]
Tweet

Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
