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Categories:Viewed: 24 - Published at: 8 years ago
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 12 cups vegetable juice (or tomato juice)
- 12 cup almonds, sliced
- 1 12 teaspoons dried oregano
- 14 cup parsley, chopped
- 12 teaspoon salt
- 14 teaspoon pepper
Method
- 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.
- Spoon eggplant mixture into a lightly greased 11x7x1 1/2 inch baking dish.
- Bake at 350 degrees F for 30 minutes.
