Bulgur Florentine

• 4 small eggplant italian, halved lengthwise
• 2 heads garlic roasted
• 1 1/2 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 1/2 cup cracked wheat (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 leaves dried
• 1 x black pepper ground

1. Preheat oven to 375F (190C).
2. Bake eggplants, cut side down, on lightly sprayed baking sheet until soft (20 to 30 min.
3. ).
4. Cool; scrape out pulp and chop finely.
5. Squeez e garlic pulp out of roasted cloves; set aside.
6. Heat oil in a large non-stick frying pan.
7. Cook onion, ginger, peppers, almonds and currants over medium heat or until browned (5 min.
8. ).
9. Stir in bulgur; cook f or 1 min.
10. Add broth; bring to a boil.
11. Reduce heat, cover and simmer until bulgur is tender and the broth is absorbed (20 minutes).
12. Remove pan from heat; let stand 3 minutes.
13. Fluff bulgur with a fork.
14. Fold in eggplant, garlic, spinach, lemon juice, parsley, mint and pepper; trans fer to a 2-quart baking dish.
15. Bake at 400?F.
16. for 10 to 15 minutes.

eggplant italian, garlic, olive oil, onions, ginger fresh, sweet red bell peppers, sweet red bell peppers, almonds slivered, currants, cracked wheat, vegetable stock, lemon juice fresh, parsley, mint, black pepper

Taken from recipeland.com/recipe/v/bulgur-florentine-41493 (may not work)