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Prep Time: 20 Minutes Cook Time: 36 Minutes |
Ready In: 56 Minutes Servings: 6 |
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Bulgur wheat is my new fav - it is so delicious and nutty tasting. This recipe comes from my America's Best Recipes cookbook and was contributed by Friends of Strong Memorial Hospital, New York. Ingredients:
1 large eggplant, peeled and cut into 1-inch cubes |
1 cup onion, chopped |
2 garlic cloves, minced |
2 tablespoons olive oil |
1 cup bulgar wheat, uncooked |
2 1/2 cups vegetable juice (or tomato juice) |
1/2 cup almonds, sliced |
1 1/2 teaspoons dried oregano |
1/4 cup parsley, chopped |
1/2 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. Cook eggplant in boiling water to cover 3 minutes. Drain and set aside. Cook onion and garlic in olive oil in a large skillet until onion is tender; stirring occasionally. Add eggplant, bulgur , and remaining ingredients to skillet. Bring to a boil; reduce heat and simmer uncovered for 3 minutes.
2. Spoon eggplant mixture into a lightly greased 11x7x1 1/2 inch baking dish. Bake at 350 degrees F for 30 minutes.
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