Vegetarian

nut-crusted eggplant with tomato paste bulgar is for Dinner.

nut-crusted eggplant with tomato paste bulgar takes 30 minutes to prepare.

nut-crusted eggplant with tomato paste bulgar takes 30 minutes to cook.

nut-crusted eggplant with tomato paste bulgar makes 1 servings.

The ingredients for nut-crusted eggplant with tomato paste bulgar are:

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

Here is how you make nut-crusted eggplant with tomato paste bulgar:

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 4Number of Servings: 1Recipe submitted by SparkPeople user EWAGNEV493.

The nutritional information for nut-crusted eggplant with tomato paste bulgar is:

• 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

The dietary needs meet for nut-crusted eggplant with tomato paste bulgar is Vegan