4 small Italian eggplant -- halved lengthwise 2 heads roasted garlic 1 1/2 tablespoons olive oil 1 medium onion -- chopped 1 tablespoon minced fresh ginger 1 green bell pepper -- diced 1 red bell pepper -- diced 3 tablespoons slivered almonds 3 tablespoons currants 1 1/2 cup bulgur -- rinsed and drained 2 1/2 cups. vegetable broth 4 cups chapped fresh spinach 1 tablespoon fresh lemon juice 1/4 cup chopped parsley 1 tablespoon dried mint ground black pepper 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 bulgu r 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. [337 caks/9.2 g fat] NOTES : This recipe was archived at Mc-Recipe. Part of a "COLLECTION (5) Grain and Vegetable Casseroles," [PATh 15 Oc 96]
| 
