Listada de Gandia in Bulgur

1 cup chicken broth
1/2 cup bulgur
4 mini Listada de Gandia eggplants
2 medium purple potatoes
2 tbsp olive oil
salt and pepper

Preheat the oven to 350*F. Wash the eggplants and potatoes, pat dry. Chop off both ends of each vegetable, then cut into thin slices. Spread the vegetables on a roasting pan and top with olive oil, salt, and pepper. Use your hands to mix together well. Roast the vegetables for 20 min. Remove the eggplant pieces with a fork, turn the oven up to 400*F and roast the potatoes for 20 min.

While the potatoes are roasting...

In a small pot, bring the chicken broth to a boil. In a medium bowl, add the bulgur and pour the boiling chicken broth on top. Cover with plastic wrap for 20 min.

When all ingredients are ready, mix together and serve immediately.

~Yields 2 servings.

Recipe printed from Le Grand Fromage:

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