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]