nut-crusted eggplant with tomato paste bulgar
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 1,323.4
- Total Fat: 56.5 g
- Cholesterol: 0.0 mg
- Sodium: 1,857.7 mg
- Total Carbs: 183.5 g
- Dietary Fiber: 47.7 g
- Protein: 38.7 g
View full nutritional breakdown of nut-crusted eggplant with tomato paste bulgar calories by ingredient
Introduction
Delicious nutty flavor & great way to use a fresh eggplant from the farmers market or your own garden. Delicious nutty flavor & great way to use a fresh eggplant from the farmers market or your own garden.Number of Servings: 1
Ingredients
-
large fresh eggplant (24 oz)
1 TBS olive oil
4 TBS tomato paste
1/2 cp chopped walnuts
1/2 tsp salt
1/4 tsp cracked black pepper
1 cp dry bulgar
2 cps reduced-sodium vegetable broth
Directions
1. Preheat oven to 375F. Spray large rimmed baking sheet with nonstick olive oil spray.
2. Wash, dry & slice eggplant crosswise into 16 1/2inch circles. Arrange slices on baking sheet. Brush with olive oil and then 2 TBS of tomato paste. Sprinkle with salt & pepper & then walnuts. Bake until lightly browned & tender (20-25 min).
3. Meanwhile, combine bulgar & broth & 1/4 tsp salt (optional) in medium saucepan & bring to boil over high heat. Reduce heat & cover. Simmer about 15 minutes until bulgar is tender. Add remaining 2 TBS of tomato paste.
4. Spray 14 x 11 glass pan & arrange baked eggplant slices inside. Top with cooked bulgar & use a spatula to spread evenly across the top. Cover with tinfoil & place back inside warm overn (heat turned off) to keep warm until time to serve. Enjoy!
Serving Size: 1 Serving = 4 eggplant slices & 1/2 cp bulgar Serves 4
Number of Servings: 1
Recipe submitted by SparkPeople user EWAGNEV493.
2. Wash, dry & slice eggplant crosswise into 16 1/2inch circles. Arrange slices on baking sheet. Brush with olive oil and then 2 TBS of tomato paste. Sprinkle with salt & pepper & then walnuts. Bake until lightly browned & tender (20-25 min).
3. Meanwhile, combine bulgar & broth & 1/4 tsp salt (optional) in medium saucepan & bring to boil over high heat. Reduce heat & cover. Simmer about 15 minutes until bulgar is tender. Add remaining 2 TBS of tomato paste.
4. Spray 14 x 11 glass pan & arrange baked eggplant slices inside. Top with cooked bulgar & use a spatula to spread evenly across the top. Cover with tinfoil & place back inside warm overn (heat turned off) to keep warm until time to serve. Enjoy!
Serving Size: 1 Serving = 4 eggplant slices & 1/2 cp bulgar Serves 4
Number of Servings: 1
Recipe submitted by SparkPeople user EWAGNEV493.