Instructions: 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. Squeeze 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 for 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; transfer to a 2-quart baking dish. Bake at 40 F for 10 to 15 minutes.

NOTES :
This recipe was archived at Mc-Recipe. Part of a

"COLLECTION (5) Grain and Vegetable Casseroles," [PATh 15 Oc 96]

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