• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Bulgur Florentine

  • Recipe Submitted by on

Category: Casseroles

 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


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]

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