*  Exported from  MasterCook  *

                            Bulgur Florentine

Recipe By     : Steven Raichlen for Prevention (Oct/96)
Serving Size  : 4    Preparation Time :1:30
Categories    : Casserole                        Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      sm            Italian eggplant -- halved lengthwise
   2                    Garlic heads -- roasted
   1 1/2  tb            Olive oil
   1      md            Onion -- chopped
   1      tb            Fresh ginger -- minced
   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             Fresh spinach -- chopped
   1      tb            Fresh lemon juice
     1/4  c             Parsley -- chopped
   1      tb            Dried mint
                        Ground black pepper

Preheat oven to 375°F. Bake eggplants, cut side down, on lightly
sprayed baking sheet until soft (20 to 30 minutes). 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 minutes). Stir in bulgur; cook for 1 minute. 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 qt baking dish. Bake at 400°F for 10 to
15 minutes.

[337 cal, 9.2 g fat]

Notes: This recipe was archived at Mc-Recipe. Part of a
"COLLECTION (5) Grain and Vegetable Casseroles," [PATh Oct 15, 1996]


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