MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chickpea & Eggplant Kibbeh
Categories: Lebanese, Vegetarian
Yield: 6 Servings

1/2 c Fine bulgur
1 c Water; boiling
1 1/2 c Cooked chickpeas -OR-
15 oz Can chickpeas;
- rinsed & drained
1/2 ts Ground cinnamon
1/2 ts Ground cumin
1/4 ts Ground allspice
Salt
Black pepper; freshly ground
1 tb Olive oil -OR-
1/4 c Water
1 lg Onion; chopped
1 md Eggplant; peeled & chopped
1/2 c Pine nuts
1 ts Fresh lemon juice

Place the bulgur in a medium-sized heat-proof bowl. Add the boiling
water and let stand for 20 minutes.

Transfer the bulgur to a large bowl. Coarsely chop the chickpeas and
add to the bulgur. Add the cinnamon, cumin, allspice, and salt and
pepper to taste. Stir to combine and set aside.

Heat the olive oil or water in a large skillet over medium heat. Add
the onions, cover, and cook until softened, about 5 minutes. Add the
eggplant and continue to cook, stirring a few times, until tender, 5
to 7 minutes. Stir in the pine nuts and lemon juice and season with
salt and pepper to taste. Set aside.

Preheat the oven to 350?F. Lightly oil a 10" square baking dish.
Press half of the bulgur-chickpea mixture, then cover with the
remaining bulgur-chickpea mixture, pressing down to smooth.

Bake until hot and lightly browned, about 30 minutes. Remove from the
oven and let stand for 10 minutes before serving. Serve warm or at
room temperature.

Recipe by Vegan Planet by Robin Robertson

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