Bulgur Florentine

This is vegetarian cooking at its most satisfying.

Fluffy bulgur gets loaded with roasted eggplant pulp, two whole heads of squeezed roasted garlic, handfuls of fresh spinach, and a colorful mix of red and green peppers.

Slivered almonds and currants add crunch and pops of sweetness throughout.

Fresh ginger, mint, lemon juice, and parsley brighten the whole dish before a final bake in the oven pulls everything together.

It’s hearty enough for a main course and beautiful enough to serve at a dinner party.

Variations

• Fold in crumbled feta or goat cheese before the final bake for a tangy, creamy layer.
• Swap the spinach for chopped kale and add an extra 5 minutes of bake time.
• Stir in a teaspoon of cumin and some smoked paprika for a North African spin.

Chef’s Tips

• Roast the eggplant cut-side down so the steam softens the flesh evenly. It should practically collapse when it’s done.
• Fluff the bulgur with a fork after resting. Stirring with a spoon compresses the grains and makes them gummy.
• Don’t skip the lemon juice and mint at the end. They cut through the richness and keep the dish tasting fresh.