ONE-BOWL VEGETARIAN KIBBEH WITH VINE LEAVES

This impressive vegetarian dish is not only tasty but also light on the washing up, which is always a good thing

SERVES

8

PREP TIME

10 mins

COOK TIME

45 mins

INGREDIENTS

13

DIFFICULTY

Easy

INGREDIENTS

• 2 tbs olive oil
• 1 onion, finely chopped
• 3 tsp ground allspice
• 1 tsp ground coriander
• 1/2 tsp sweet paprika
• 1/2 cup (70g) finely chopped vine leaves in brine, plus extra whole vine leaves to serve
• 2 large eggplants, roughly chopped
• 2/3 cup (100g) pine nuts
• 225g haloumi, grated
• 1 cup (160g) burghul (cracked wheat – from grocers)
• 1 red onion, thinly sliced
• 2 tbs red wine vinegar
• Pomegranate seeds, marinated labneh and baby parsley leaves, to serve

METHOD

• 1
  Preheat oven to 180°C. Grease a 20 x 30cm lamington pan and line with baking paper.
• 2
  Heat oil in a frypan over medium heat. Add onion and cook for 3 minutes or until softened. Add spices and chopped vine leaves, and stir to combine. Transfer to a large bowl and set aside to cool.
• 3
  Place eggplant in a food processor and whiz until finely chopped. Add to onion mixture with pine nuts, haloumi, burghul and 1 tbs salt flakes. Toss to combine, then press into prepared pan.
• 4
  Using a sharp knife, make a criss-cross pattern on top for easy portioning. Bake for 30 minutes, then increase heat to 220°C and bake for a further 15-20 minutes or until golden.
• 5
  Meanwhile, place the red onion in a bowl with 1 tsp salt. Add vinegar and set aside for 5 minutes to pickle slightly.
• 6
  Transfer kibbeh to a platter. Serve with pickled onion, pomegranate, labneh, baby parsley leaves and extra vine leaves.