Bulgur Florentine

Directions

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