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]