Bulgur Florentine Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
4 small: Italian eggplant, halved
Directions:
: 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 (
Source from luhu.jp
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
~0700 (
Source from luhu.jp