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   MSGID: 35039.fidonet_cooking@1:105/500 2d7eb413   
   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   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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