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Bulgur Florentine

Bulgur Florentine

[code]Recipe By : Steven Raichlen for Prevention (Oct/96)
Serving Size : 4 Preparation Time :1:30[/code]

[code] 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[/code]

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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