Bulgur with Roasted Eggplant and Peppers

serves 4 (serving size: 1 cup)


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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


Preheat oven to 450°.

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.

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.

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.

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.

Created date

October 2003

Nutritional Information

Calories 300
Caloriesfromfat 25 %
Fat 9.1 g
Satfat 1.5 g
Monofat 5.3 g
Polyfat 1 g
Protein 9.5 g
Carbohydrate 50.6 g
Fiber 13.1 g
Cholesterol 2 mg
Iron 2.5 mg
Sodium 511 mg
Calcium 80 mg