|
: 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 (
|
|
 |
|
Gourmet Food Deals
|
Grocery Food Deals