Bulgur Florentine

Directions

Preheat oven to 375℉ (190℃).

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 bulgur 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.