4 small Italian eggplant, halved lengthwise
2 Heads roasted garlic
1 1/2 tbsp Olive oil
1 medium Onion, chopped
1 tbsp Minced fresh ginger
1 Green bell pepper, diced
1 Red bell pepper, diced
3 tbsp Slivered almonds
3 tbsp Currants
1 1/2 cup Bulgur, rinsed and drained
2 1/2 Cups. vegetable broth
4 cup Chopped fresh spinach
1 tbsp Fresh lemon juice
1/4 cup Chopped parsley
1 tbsp Dried mint
Ground black pepper
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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.
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