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Eggplant and Bulgur Casserole Recipe

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This recipe for Eggplant and Bulgur Casserole is from Humse Kanahora, A Skaff Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 large eggplant about 1 ½ pounds cut in one inch cubes
Boiling water
1 medium onion chopped
2 cloves garlic pressed
¼ cup butter or margarine
1 cup bulgur (cracked wheat)
2 cups vegetable juice cocktail
½ cups silvered almonds
½ teaspoon each oregano and salt
1 cup plain yogurt
¼ cup each chopped green onions and parsley
Directions:
Directions:
Cook eggplant in boiling water to cover 2 minutes drain well set aside. In 2 quart flame proof casserole over medium-high heat sauté onion and garlic in butter until onion is tender. Stir in bulgur, vegetable juice, almonds, oregano salt and eggplant. Bring to boil cover bake in preheated 350 degree oven for 30 minutes.

Stirring once. To serve top with yogurt sprinkle with green onions and parsley. Makes 4 servings
Personal Notes:
Personal Notes:
433 cal, 13 g pro, 52 g car, 21 g fat, 40 mg chol with butter 4mg chol with margainen686 mg sod.

 

 

 

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