- 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
- 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
How to Make It
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.