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  Recipe Home » Cassoroles » Bulgur Florentine
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  Bulgur Florentine
  Category: Cassoroles
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 257
Ingredients:
***** Not Found *****
Instructions:
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 c vegetable broth
4 c chapped 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 400°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)

From: Path Date: Tue, 15 Oct 1996 13:29:28
~0700 (
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