EGGPLANT KIBBEH

INGREDIENTS

• 1 cup of bulgur wheat

• 2 large eggplants (+/- 800 g)

• ½ cup of Brazil nuts

• 1 large onion

• 3 cloves of garlic

• 5 tablespoons of olive oil

• 1 bunch of mint

• 3 lemons

• Salt to taste

• Chili pepper to taste

 

PREPARATION

I really like this recipe, in particular. It's surprising—not only because of the flavor, but because of how everything fits together. The kibbeh is soft and creamy. The curd cheese brings a velvety touch that envelops you. And the vinaigrette adds a light crunch that awakens everything. It's the kind of combination that seems simple… until you taste it. I confess: once I start eating, it's hard to stop.

Start slowly: let the bulgur wheat soak for about an hour. This time makes a difference — it's what guarantees the softness in the end.

Meanwhile, let's take care of the eggplant, which here isn't a supporting player, it's the star. Bake it whole, unpeeled, wrapped in parchment paper or aluminum foil. This way it retains moisture and concentrates flavor. Add the garlic cloves – they'll come out creamy. Bake for about 30 minutes at 200°C (390°F), until everything is very soft.

Meanwhile, get a head start on the rest, without rushing. Separate the mint leaves and soak them in water with a touch of vinegar, or according to your preferred method. Chop the Brazil nuts into rustic pieces—I like it when they're noticeable in the texture. Dice the onion into small cubes.

When the eggplant is ready, take it to a cutting board, cut it in half and, using a spoon, remove the pulp. Chop it finely, almost as if you were making a paste — it doesn't need to be perfect, just the intention. The garlic goes into this mixture as well.

Drain the wheat carefully, squeezing it well to remove excess water. Chop the mint and pepper, and then… everything starts to take shape.

Heat the olive oil and add the onion to the pan. Let it brown lightly—this is when the flavor truly comes out. Add the bulgur wheat and the cashew nuts, mix for a few minutes, and then incorporate the eggplant. Season with salt, mint, and pepper, lower the heat, and let everything combine slowly, stirring constantly. When the mixture is homogeneous and has a soft, enveloping texture, it's ready.

Transfer to a pretty serving dish—because food also starts with what you see. I like to serve it with two side dishes that make all the difference: a good vegan yogurt and a strawberry vinaigrette. Yes, strawberries. Just use your favorite vinaigrette base and replace the tomato—the result is surprisingly good. And, of course, finish it off as every kibbeh should: a squeeze of lemon on top. This recipe serves, on average, three people. But I confess: sometimes it's barely enough.

TIP

• To sanitize mint leaves I use: 1 liter of water to 4 tablespoons of vinegar.

• Whenever possible, choose parchment paper instead of aluminum foil. It effectively retains moisture, with an important advantage: it prevents direct contact between the metal and the food. It's a simple but beneficial swap for your health—and the environment too.