*  Exported from  MasterCook  *
 
                             Bulgur Florentine
 
 Recipe By     : Steven Raichlen for Prevention (Oct/96)
 Serving Size  : 4    Preparation Time :1:30
 Categories    : Casserole                        Vegetable Entree
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4      small         Italian eggplant -- halved lengthwise
    2      heads         roasted garlic
    1 1/2  tablespoons   olive oil
    1      medium        onion -- chopped
    1      tablespoon    minced fresh ginger
    1                    green bell pepper -- diced
    1                    red bell pepper -- diced
    3      tablespoons   slivered almonds
    3      tablespoons   currants
    1 1/2  cup           bulgur -- rinsed and drained
    2 1/2                cups. vegetable broth
    4      cups          chapped fresh spinach
    1      tablespoon    fresh lemon juice
      1/4  cup           chopped parsley
    1      tablespoon    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. Squeez
 e 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 f
 or 1 min. Add broth; bring to a boil. Reduce heat, cover and simmer until bulgu
 r 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; trans
 fer 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]
 
 
 
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