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