Vegetarian Eggplant Kibbeh with Fresh Mint
A light and wholesome plant-based take on the classic Middle Eastern kibbeh, featuring tender eggplant, bulgur wheat, grated carrot, and fragrant fresh mint. Golden and crispy on the outside, soft and flavorful on the inside — a crowd-pleaser that even meat-lovers won't be able to resist.
🛒 Ingredients
8 servings
- 1½ cups fine bulgur wheat
- 4 cups warm water
- 2 medium eggplants, peeled and diced
- 1 large onion, finely chopped
- 2 carrots, grated
- 1 teaspoon salt
- 6 tablespoons cornstarch
- 3 tablespoons fresh mint, finely chopped
- Olive oil for greasing the dish
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Directions
- 1
Place the bulgur wheat in a bowl, cover with warm water and soak for 1 hour. Drain thoroughly, pressing out any excess moisture with your hands.
- 2
In a saucepan, cook the diced eggplant with one cup of water over medium heat until completely soft and all liquid has evaporated, about 20 minutes.
- 3
Transfer the cooked eggplant and chopped onion to a blender and process until you get a smooth, creamy purée.
- 4
In a large mixing bowl, combine the eggplant purée, drained bulgur, grated carrots, cornstarch, salt, and fresh mint. Mix everything together until well incorporated.
- 5
Preheat your oven to 180 °C (350 °F). Grease a baking dish generously with olive oil.
- 6
Spread the mixture evenly into the prepared dish, pressing gently to level the surface.
- 7
Bake for 30 minutes until the top is golden. Let rest 10 minutes before slicing. Serve warm or at room temperature.
💡 Chef's Tip
Drizzle a little extra olive oil over the top before baking for an even crispier crust. You can fold in a handful of pine nuts or roughly chopped walnuts for added texture and richness.
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