Eggplant With Bulgur

1. Cook eggplant in boiling water to cover 3 minutes. Drain and set aside. Cook onion and garlic in olive oil in a large skillet until onion is tender; stirring occasionally. Add eggplant, bulgur , and remaining ingredients to skillet. Bring to a boil; reduce heat and simmer uncovered for 3 minutes.

2. Spoon eggplant mixture into a lightly greased 11x7x1 1/2 inch baking dish. Bake at 350 degrees F for 30 minutes.

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Nutrient	Quantity
Total fats	138.3522 g
Protein	8.664 g
Carbohydrates	43.7564 g
Energy	1425.1482 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.3004 g
Water	754.5872 g
Aspartic acid	1.1404 g
Calcium, Ca	183.6822 mg
Lutein + zeaxanthin	2630.8955 g
Fiber, total dietary	7.2865 g
Fatty acids, total saturated 22:0	0.0348 g
Carotene, beta	3161.4125 g
Niacin	5.0674 mg
Vitamin A, RAE	285.9552 g
Arginine	0.3704 g
Riboflavin	0.2821 mg
Tocopherol, beta	0.2194 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0861 g
Fatty acids, total saturated 20:1	0.084 g
Glutamic acid	3.3991 g
Sodium, Na	1085.775 mg
Fatty acids, total saturated 16:1 undifferentiated	0.9945 g
Total lipid (fat)	138.3522 g
Manganese, Mn	0.9848 mg
Fructose	10.9373 g
Proline	0.1922 g
Fatty acids, total saturated 16:0	10.6 g
Fatty acids, total saturated 8:0	0.0006 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.4048 g
Sucrose	2.0405 g
Choline, total	65.371 mg
Sugars, total	24.9996 g
Serine	0.2433 g
Fatty acids, total saturated 10:0	0.0004 g
Fatty acids, total saturated 18:0	2.5348 g
Vitamin B-6	0.7461 mg
Selenium, Se	3.0277 g
Ash	6.1838 g
Fatty acids, total saturated 18:1 undifferentiated	95.347 g
Pantothenic acid	1.8893 mg
Phenylalanine	0.2591 g
Copper, Cu	0.5498 mg
Betaine	5.4452 mg
Thiamin	0.418 mg
Methionine	0.0546 g
Iron, Fe	3.898 mg
Carbohydrate, by difference	43.7564 g
Phosphorus, P	187.5835 mg
Folate, total	189.8577 g
Tocopherol, gamma	1.0871 mg
Lycopene	45027.79 g
Alanine	0.2651 g
Valine	0.209 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0009 g
Fatty acids, total saturated 18:2 undifferentiated	22.0735 g
Glycine	0.2105 g
Carotene, alpha	588.594 g
Glucose (dextrose)	11.8471 g
Fatty acids, total saturated 14:0	0.0079 g
Zinc, Zn	1.3083 mg
Isoleucine	0.182 g
Tocopherol, delta	0.0138 mg
Fatty acids, total saturated 12:0	0.0042 g
Fatty acids, total polyunsaturated	22.3748 g
Fatty acids, total saturated 14:1	0.0001 g
Fatty acids, total polyunsaturated 17:1	0.0338 g
Leucine	0.2774 g
Tocotrienol, alpha	0.0689 mg
Vitamin A, IU	5761.4502 IU
Folate, DFE	189.8577 g
Tryptophan	0.0807 g
Vitamin C, total ascorbic acid	377.144 mg
Phytosterols	377.934 mg
Galactose	0.0031 g
Fatty acids, total polyunsaturated 18:1 c	0.3939 g
Fatty acids, total saturated 20:0	0.1498 g
Tocotrienol, beta	2.1505 mg
Fatty acids, total saturated 6:0	0.0001 g
Starch	1.8975 g
Tyrosine	0.1355 g
Vitamin K (phylloquinone)	319.4753 g
Fatty acids, total saturated	13.3464 g
Histidine	0.1364 g
Fatty acids, total monounsaturated	96.3506 g
Threonine	0.2509 g
Folate, food	189.8577 g
Fatty acids, total polyunsaturated 17:0	0.0059 g
Cryptoxanthin, beta	0.2488 g
Vitamin E (alpha-tocopherol)	53.4832 mg
Magnesium, Mg	99.6082 mg
Lysine	0.2982 g
Potassium, K	1537.6967 mg
Cystine	0.078 g
Fluoride, F	1.9566 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0.5 teaspoon	0	0	0
Olive oil	2 tablespoons	238.68	0	27
Onion	1 cup	64	14.944	0.16
Parsley	0.25 cup	5.4	0.9495	0.1185
Oregano	1.5 1/2	3.975	1.0338	0.0642
Pepper	0.25 teaspoon	1.4432	0.3677	0.0187
eggplant	1	0	0	0
Almond	0.5 cup	963.56	0	109
Garlic Clove	2	8.94	1.9836	0.03
vegetable juice	2.5 cups	139.15	24.4778	1.9608
bulgar wheat	1 cup	0	0	0