For 2p cut 1 big eggplant in cubes. Put the cubes in a colander with salt for at least 1 h. Rinse the eggplant and mix in the kitchen robot. Add 60 grams of bulgur (unboiled), 200 grams of grated halloumi (thanks, Leen), 50 grams of pine nuts. Fry 4 chopped garlic cloves, 1 chopped spicy little pepper and 1 chopped red onion in a drizzle of olive oil. Add a mixture of 2 teaspoons of baharat, ½ teaspoon of grinded corianderseeds, 1 teaspoon of grinded cumin, ½ teaspoon of mild paprika powder. Add 50 grams of baby spinach. Mix the herbs with the eggplant/halloumi/bulgur/nut mixture. Halloumi is really salt, so extra salt is not necessary. Put the mixture in a pre-oiled oven dish. Press to obtain a firm texture. Draw some lines on the surface to create a square-pattern.
Put the dish in the oven at 160° for 30 mins.
Slice 1 red onion thinly. Put the onion in 3 table spoons of red wine vinegar. Add a pinch of salt and marinate for 10 mins at least. Add 50 grams of baby spinach and some olive oil.
Check the kibbeh. To obtain a darker surface, raise the temperature to 200° for another 5-10 mins.
Serve the kibbeh with the salad and pome granate seeds.
This is a perfect vegetarian alternative to the original kibbeh recipe! Thanks to delicious.nl, september edition for the inspiring articles and recipes.