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Bulgur Florentine

  • 4servings

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Source: www.hungrymonster.comReport recipe

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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. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 4 small italian eggplant -- halved lengthwise

  3. 2 heads roasted garlic

  4. 1 1/2 tablespoons olive oil

  5. 1 medium onion -- chopped

  6. 1 tablespoon minced fresh ginger

  7. 1 large green bell pepper -- diced

  8. 1 large red bell pepper -- diced

  9. 3 tablespoons slivered almonds

  10. 3 tablespoons currants

  11. 1 1/2 cups bulgur -- rinsed and drained

  12. 2 1/2 cups vegetable broth

  13. 4 cups chopped fresh spinach

  14. 1 tablespoon fresh lemon juice

  15. 1/4 cup chopped parsley

  16. 1 tablespoon dried mint

  17. ground black pepper

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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).

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

  4. Fold in eggplant, garlic, spinach, lemon juice, parsley, mint and pepper; transfer to a 2-quart baking dish. Bake at 400øF. for 10 to 15 minutes.

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