Bulgur Florentine

1 hours Prep: 15 minutes Cook: 1 hours

236 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

4	small	eggplant	italian, halved lengthwise
2	heads	garlic	roasted
1 1/2	tablespoons	olive oil
1	medium	onion	chopped
1	tablespoon	ginger	fresh, minced
1	each	sweet bell pepper	green, diced
1	each	sweet red bell pepper	diced
3	tablespoons	almonds	slivered
3	tablespoons	currants
1 1/2	cup	bulgur	rinsed and drained
2 1/2	cups.	vegetable stock
4	cups	spinach	chopped, fresh
1	tablespoon	lemon juice	fresh
1/4	cup	parsley leaves	chopped
1	tablespoon	mint	dried
1	x	black pepper	ground

Directions

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. 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.

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Nutrition Facts

Serving Size 245g

Amount per Serving

Calories 236 27% of calories from fat

	% Daily Value*
Total Fat 7.0g	11%
Saturated Fat 1.0g	5%
Trans Fat 0.0g
Cholesterol 2mg	1%
Sodium 463mg	19%
Total Carbohydrate 39.0g	13%
Dietary Fiber 8.0g	34%
Sugars 2.0g
Protein 8.0g	17%

Vitamin A	90%		Vitamin C	169%
Calcium	7%		Iron	15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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