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Bulgur with Roasted Eggplant and Peppers

  • 4servings
  • 300calories

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Source: www.myrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B6, B9, C, P
MineralsSelenium, Natrium, Chromium, Silicon, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 5 cups (1-inch) cubed peeled eggplant (about 1 pound)

  2. 3/4 teaspoon salt, divided

  3. 1 1/2 cups chopped red bell pepper

  4. 1 1/2 cups chopped yellow bell pepper

  5. 2 cups chopped onion

  6. 2 tablespoons and 1/4 teaspoon olive oil, divided

  7. Cooking spray

  8. 1/4 teaspoon freshly ground black pepper

  9. 1 whole garlic head

  10. 1 teaspoon ground cumin

  11. 1/2 teaspoon ground turmeric

  12. 1/4 teaspoon ground ginger

  13. 1 (15 3/4-ounce) can fat-free, less-sodium chicken broth

  14. 1 cup coarsely ground uncooked bulgur wheat

  15. 2 tablespoons chopped fresh parsley

  16. 1 tablespoon fresh lemon juice

Instructions Jump to Ingredients ↑

  1. Preheat oven to 450°.

  2. Place eggplant in a colander. Sprinkle with 1/2 teaspoon salt; toss. Let stand 20 minutes. Drain and pat dry with paper towels. Combine eggplant, bell peppers, onion, and 1 tablespoon oil in a large bowl; toss well. Spread eggplant mixture evenly in a jelly-roll pan coated with cooking spray; sprinkle with 1/4 teaspoon salt and black pepper.

  3. Remove white, papery skin from garlic head (do not peel or separate the cloves). Cut off top 1/4 inch of garlic head using a serrated knife; discard top. Rub 1/4 teaspoon oil over bottom portion of garlic head. Add garlic head, cut side up, to eggplant mixture. Bake at 450° for 40 minutes or until vegetables are browned, stirring occasionally.

  4. Heat 1 tablespoon oil in a large Dutch oven over medium-high heat. Add cumin, turmeric, ginger, and chicken broth. Bring to a boil. Stir in bulgur; cover, reduce heat, and simmer over medium-low heat 20 minutes or until liquid is absorbed.

  5. Remove garlic from eggplant mixture. Separate cloves; squeeze to extract garlic pulp. Discard skins. Stir garlic pulp, eggplant mixture, parsley, and lemon juice into bulgur mixture.

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