TZUTC: -0800
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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