Title: Bulgur Florentine
Categories: Casserole, Vegetable e
Yield: 4 Servings

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]

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"