• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Bulgur Florentine

  • 6servings
  • 60minutes
  • 195calories

Add to MenuAdd to Calendar

Source: recipeland.comReport recipe

Rate this recipe:

Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B2, B9, C, E, P
MineralsCopper, Manganese, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 small eggplant italian, halved lengthwise

  2. 2 heads garlic roasted

  3. 1 1/2 tablespoons olive oil

  4. 1 medium onion chopped

  5. 1 tablespoon ginger fresh, minced

  6. 1 each sweet bell pepper green, diced

  7. 1 each sweet red bell pepper diced

  8. 3 tablespoons almonds slivered

  9. 3 tablespoons currants

  10. 1 1/2 cup bulgur rinsed and drained

  11. 2 1/2 cups. vegetable stock

  12. 4 cups spinach chopped, fresh

  13. 1 tablespoon lemon juice fresh

  14. 1/4 cup parsley leaves chopped

  15. 1 tablespoon mint dried

  16. 1 x black pepper ground*

Instructions Jump to Ingredients ↑

  1. Preheat oven to 375F.

  2. Bake eggplants, cut side down, on lightly sprayed baking sheet until soft (20 to 30 min.).

  3. 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.

  4. Cook onion, ginger, peppers, almonds and currants over medium heat or until browned (5 min.).

  5. Stir in bulgur; cook f or 1 min. Add broth; bring to a boil. Reduce heat, cover and simmer until bulgur is tender and the broth is absorbed (20 minutes).

  6. Remove pan from heat; let stand 3 minutes. Fluff bulgur with a fork.

  7. Fold in eggplant, garlic, spinach, lemon juice, parsley, mint and pepper; trans fer to a 2-quart baking dish.

  8. Bake at 400?F. for 10 to 15 minutes.

Comments

Recipe Finder © Rogue Network Solutions.
882,796
Send feedback