>Eggplant Spread: A warm winter dip

>Great on pita bread wedges or crackers

1/3 cup Bulgar wheat
1/2 cup boiling water
Cubed Eggplant, pealed
Finely diced red pepper
1/4 cup vegetable broth
2 tablespoons soy yogurt
1 teaspoon lemon juice
1 tablespoon olive oil
2 tsp chopped parsley or cilantro
1 clove garlic finely chopped
1/4 tsp ground cumin
1/4 tsp salt   1/2 tsp pepper

Combine the Bulgar in the 1/2 boiling water and let stand for 30 minutes
Arrange eggplant on a greased baking sheet and sprinkle with salt
Bake at 250 degrees for 20 minutes until lightly brown
Transfer to blender  and add Bulgar, blend until smooth
Add remaining ingredients into blender and blend until smooth
Makes 2 cups
Calories: 1/4 cup is 58 calories
total fat 2.9 grams
8 grams Carbohydrate
2 grams fiber 2 grams protein
263 grams sodium
trace choresterol
Taken from: Pare, J. ( 2007). Company’s Coming: Whole Grain Recipes. Edmonton,  Alberta, Canada Company’s Coming Publishing Limited