Bulgur Meatballs (Keftede)
INGREDIENTS:
4 sm Italian eggplant; halved
-lengthwise
2 Heads roasted garlic
1 1/2 tb Olive oil
1 md Onion; chopped
1 tb Minced fresh ginger
1 Green bell pepper; diced
1 Red bell pepper; diced
3 tb Slivered almonds
3 tb Currants
1 1/2 c Bulgur; rinsed and drained
2 1/2 Cups. vegetable broth
4 c Chopped fresh spinach
1 tb Fresh lemon juice
1/4 c Chopped parsley
1 tb Dried mint
Ground black pepper
4 sm Italian eggplant; halved
-lengthwise
2 Heads roasted garlic
1 1/2 tb Olive oil
1 md Onion; chopped
1 tb Minced fresh ginger
1 Green bell pepper; diced
1 Red bell pepper; diced
3 tb Slivered almonds
3 tb Currants
1 1/2 c Bulgur; rinsed and drained
2 1/2 Cups. vegetable broth
4 c Chopped fresh spinach
1 tb Fresh lemon juice
1/4 c Chopped parsley
1 tb 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. 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.
[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]
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.
[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]