Bulgur with Roasted Eggplant and Peppers |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
5 cups (1-inch) cubed peeled eggplant (about 1 pound) |
3/4 teaspoon salt, divided |
1 1/2 cups chopped red bell pepper |
1 1/2 cups chopped yellow bell pepper |
2 cups chopped onion |
2 tablespoons and 1/4 teaspoon olive oil, divided |
cooking spray |
1/4 teaspoon freshly ground black pepper |
1 whole garlic head |
1 teaspoon ground cumin |
1/2 teaspoon ground turmeric |
1/4 teaspoon ground ginger |
1 (15.75-ounce) can fat-free, less-sodium chicken broth |
1 cup coarsely ground uncooked bulgur wheat |
2 tablespoons chopped fresh parsley |
1 tablespoon fresh lemon juice |
Directions:
1. Preheat oven to 450°.
2. Place eggplant in a colander. Sprinkle with 1/2 teaspoon salt; toss. Let stand 20 minutes. Drain and pat dry with paper towels. Combine eggplant, bell peppers, onion, and 1 tablespoon oil in a large bowl; toss well. Spread eggplant mixture evenly in a jelly-roll pan coated with cooking spray; sprinkle with 1/4 teaspoon salt and black pepper.
3. Remove white, papery skin from garlic head (do not peel or separate the cloves). Cut off top 1/4 inch of garlic head using a serrated knife; discard top. Rub 1/4 teaspoon oil over bottom portion of garlic head. Add garlic head, cut side up, to eggplant mixture. Bake at 450° for 40 minutes or until vegetables are browned, stirring occasionally.
4. Heat 1 tablespoon oil in a large Dutch oven over medium-high heat. Add cumin, turmeric, ginger, and chicken broth. Bring to a boil. Stir in bulgur; cover, reduce heat, and simmer over medium-low heat 20 minutes or until liquid is absorbed.
5. Remove garlic from eggplant mixture. Separate cloves; squeeze to extract garlic pulp. Discard skins. Stir garlic pulp, eggplant mixture, parsley, and lemon juice into bulgur mixture.
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