Bulgur Florentine
Yield
6 servingsPrep
15 minCook
1 hrsReady
1 hrsLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | small |
eggplant
italian, halved lengthwise |
*
|
| 2 | heads |
garlic
roasted |
*
|
| 1 ½ | tablespoons |
olive oil
|
|
| 1 | medium |
onions
chopped |
|
| 1 | tablespoon |
ginger
fresh, minced |
|
| 1 | each |
sweet red bell peppers
green, diced |
|
| 1 | each |
sweet red bell peppers
diced |
|
| 3 | tablespoons |
almonds
slivered |
|
| 3 | tablespoons |
currants
|
|
| 1 ½ | cup |
cracked wheat (bulgur)
rinsed and drained |
|
| 2 ½ | cups. |
vegetable stock
|
|
| 4 | cups |
spinach
chopped, fresh |
|
| 1 | tablespoon |
lemon juice
fresh |
|
| ¼ | cup |
parsley leaves
chopped |
|
| 1 | tablespoon |
mint leaves
dried |
|
| 1 | x |
black pepper
ground |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | small |
eggplant
italian, halved lengthwise |
*
|
| 2 | heads |
garlic
roasted |
*
|
| 23 | ml |
olive oil
|
|
| 1 | medium |
onions
chopped |
|
| 15 | ml |
ginger
fresh, minced |
|
| 1 | each |
sweet red bell peppers
green, diced |
|
| 1 | each |
sweet red bell peppers
diced |
|
| 45 | ml |
almonds
slivered |
|
| 45 | ml |
currants
|
|
| 355 | ml |
cracked wheat (bulgur)
rinsed and drained |
|
| 2.5 | cups. |
vegetable stock
|
|
| 946 | ml |
spinach
chopped, fresh |
|
| 15 | ml |
lemon juice
fresh |
|
| 59 | ml |
parsley leaves
chopped |
|
| 15 | ml |
mint leaves
dried |
|
| 1 | x |
black pepper
ground |
*
|
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.
